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Lamb steaks with root veggies

I highly recommend these lamb steaks with root veggies for busy or lazy family meals. It's an easy recipe to prepare, quick to cook and there is only one dish to wash up! Also, it's very yummy, gluten and dairy-free! You can substitute any of the vegetables with those you prefer or happen to have in your fridge/larder. Serve it with a simple, crispy salad.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 4 lamb leg steaks
  • 1 medium sweet potato
  • 2 medium potatoes
  • 1 parsnip
  • 1 red onion
  • 1 sprig fresh rosemary
  • 2 Tbsp wholegrain mustard
  • 2 cloves of garlic

Method
 

  1. Heat the oven to 200°C.
  2. Slice the onion. Peel and slice the sweet potato and parsnip into 5mm thick circles. Finely chop the garlic. Put the potatoes in a pan of cold water, bring to the boil and cook for 5 minutes. Drain and rinse under cold water. Slice them into thin circles.
  3. Heat half of the oil in a roasting tin, season the steaks, then brown them on both sides and set aside.
  4. Toss the vegetables with the remaining oil and half of the rosemary leaves - layer these in the tin, then put the steaks on top. Brush the steaks with the mustard and scatter with the remaining rosemary leaves and chopped garlic.