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Photo of Lamb with parsnip fritters and mustard cream sauce by WW

Lamb with parsnip fritters and mustard cream sauce

Total Time
35 min
20 min
15 min
Seared lamb is beautifully accompanied with a creamy mustard sauce and crunchy fried fritters.



2 small, coarsely grated


270 g, (buy 300g), coarsely grated

Egg white

2 medium

Green shallot(s)

2 individual, thinly sliced, plus extra to garnish

Lamb backstrap, raw

320 g, (buy 400g), fat trimmed

Olive oil

2 tsp

Light cream

cup(s), (80ml)

Whole grain mustard

3 tsp

Oil spray

1 x 3 second spray(s)

Lamb leg roast, raw

1 slice(s)


  1. Combine parsnip, potato, egg whites and thinly sliced shallots in a medium bowl. Season batter with salt and pepper.
  2. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Season lamb with salt and pepper and cook for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 10 minutes before slicing thickly.
  3. Meanwhile, heat half the oil in a large non-stick frying pan over medium-high heat. Spoon four ⅓-cup amounts batter into pan. Cook fritters for 2–3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and batter to make 8 fritters.
  4. Reheat uncleaned medium pan over medium-high heat. Add cream and mustard and bring to the boil. Add any resting juices from the meat and season with salt and pepper. Reduce heat and simmer, stirring, for 1–2 minutes or until sauce slightly thickens.
  5. Drizzle lamb with mustard sauce and sprinkle with shallot strips. Serve with fritters.


SERVING SUGGESTION: Mixed salad leaves.