Lamb with parsnip fritters and mustard cream sauce
2 small, coarsely grated
270 g, (buy 300g), coarsely grated
2 individual, thinly sliced, plus extra to garnish
lean lamb backstrap
320 g, (buy 400g), fat trimmed
light thickened cream
⅔ cup(s), (80ml)
1 x 3 second spray(s)
lean lamb leg roast
- Combine parsnip, potato, egg whites and thinly sliced shallots in a medium bowl. Season batter with salt and pepper.
- 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.
- 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.
- 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.
- Drizzle lamb with mustard sauce and sprinkle with shallot strips. Serve with fritters.