Tuesday, 27 November 2012
Lamb steak with Parsnip Crisps and Chard.
Peel the parsnip and with a potato peeler or mandolin cut into thin strips - place in an oven proof dish roll in oilve oil season and sprinkle with chopped thyme or parsley place into a hot (180 -200 degrees) oven. Gently turn a few times while they cook (they take around 10-12 mins depending on thickness and go from cooked to burnt very quickly so keep an eye on them!).
Griddle the lamb in a hot pan and leave to rest.
Cut the stems from the chard and place in steamer. Place the leaves on top and steam until cooked. Squeeze any excess water from the leaves and dress in butter/oil and a dash of lemon juice.