Herb crusted lamb steaks with parsnip fries

Serves 4 – A tasty mid week family meal

Endorsed by Clean & Lean by Emma Wilson Fitness


2 x 250g lamb steaks or 4x 125g lamb steaks

800g parsnip

½ lemon

4 tbsp ground almonds

Handful fresh rosemary

1 garlic clove

2 tsp Dijon mustard

Cherry tomatoes

Mixed leaves

Olive oil

Himalayan pink sea salt

Black pepper

Coconut oil



Preheat the oven to 200C

Chop the rosemary (removing the stalks) and the garlic.  In a bowl zest half a lemon, mix in the ground almonds, garlic, rosemary and ½ tbsp olive oil.  Season with salt & pepper.

Peel & cut the parsnips into ½ cm thick shoestring fries.  Place in a bowl and toss with ¼ tbsp olive oil.  Once coated, spread out on a baking tray.  Place in the oven and cook for 15-20 minutes until golden brown, turning half way through.

Heat a frying pan with ½ tbsp coconut oil on a medium heat and fry the lamb steaks for 2-3 minutes on each side until browned.   Place on a baking tray and coat with the herb crust.  Place in the oven for 7-10 minutes (depending on size of steak and cooking preference).

For the salad;

Mix ¼ tbsp olive oil with the Dijon mustard and the juice of half a lemon

Cut the cherry tomatoes in half

Combine the cherry tomatoes, salad leaves and dressing in a bowl

Cut lamb steaks in half (if 250g) and serve with the parsnip fries and salad.