Ingredients

Method

• 4 or 5 lamb steaks (about 500 g in total)
• olive oil, to moisten
For the topping, mix together
• ¼ cup chopped parsley
• 1 clove garlic, crushed
• 1 T olive oil
• sea salt and freshly ground black pepper,
For the vegetables
• 3–4 T olive oil
• 1 clove garlic, crushed
• 4–6 slim leeks, whole or halved lengthways
• 8–10 celery fingers, peeled and halved lengthways
• 2–3 carrots, peeled and halved lengthways
• 2–3 parsnips or turnips, peeled and halved lengthways
• 1 small butternut squash, peeled and sliced lengthways
• ½ cup vegetable stock
• sea salt and freshly ground black pepper

Method

Ingredients

Cut the rim of fat off each steak. Oil the steaks and slide under a very hot grill. Brown for 1 minute a side to ensure the lamb is still moist and pink inside.
Smear with the parsley topping and slide under the grill for barely a minute.
To prepare the vegetables: In a saucepan over a medium heat, heat the oil with the garlic. Once fragrant, add the vegetables and mix.
Add the stock and a little seasoning. Simmer, tightly covered, for 15 minutes, or until tender. Check seasoning.
Leftovers? Thinly slice any leftover lamb, mix with vegetables and pasta and loosen with olive oil or pasta water. Sprinkle with Parmesan.
Per serving: 3011.5 kJ, 35.8 g protein, 44.7 g fat, 46.2 g carbs.
TASTE’s take:
Quick to put together, this recipe offers a pleasing mix of flavours and textures that makes a fine dinner.