The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Rosemary-crusted Lamb with Parsnip Fries
Lamb and rosemary? A match made in food heaven. Crisp parsnip fries up the vitamins. A simple salad with a mustard vinaigrette for even more veg. A pasture-grazed British lamb leg made even better with a rosemary and almond crumb. It's a plate to remember.
Prep in 10
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 2 parsnip
- 1 lamb leg steak
- 1 unwaxed lemon (use a quarter)
- 20g ground almonds (use half) (Nuts)
- 1 garlic clove (use half)
- 40g mixed salad leaves (use half)
- 1 handful of fresh rosemary (use half)
- 110g baby plum tomatoes (use half)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
Nutritional Information
Calories: 793
Protein: 41g
Carbs: 56g
Fat: 46g
Ingredients
- 1 garlic clove
- 40g mixed salad leaves
- 110g baby plum tomatoes
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 parsnip
- 1 handful of fresh rosemary
- 1 unwaxed lemon (use half)
- 20g ground almonds (Nuts)
- 2 lamb leg steaks
Nutritional Information
Calories: 660
Protein: 37g
Carbs: 31g
Fat: 44g
Rosemary-crusted Lamb with Parsnip Fries
Lamb and rosemary? A match made in food heaven. Crisp parsnip fries up the vitamins. A simple salad with a mustard vinaigrette for even more veg. A pasture-grazed British lamb leg made even better with a rosemary and almond crumb. It's a plate to remember.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Cut the parsnips and cut into thin fries (peel optional). Place on a lined baking tray and toss with 1 tsp oil and a pinch of sea salt. Bake for 15-20 mins, until golden and crispy, turning halfway through.
- Make the rosemary crust; finely chop or crush the garlic. Strip the rosemary leaves from the stalks and finely chop. Zest half the lemon. In a small bowl, mix the almonds, rosemary, garlic, zest, 1 tsp olive oil, a pinch of sea salt and black pepper.
- Heat a medium frying pan with 1 tsp oil on medium-high heat. Season the lamb steaks with sea salt. Add to the pan and cook for 2 mins, per side, until golden. Transfer to a baking tray and spoon over the rosemary crust. Bake for 7-10 mins, until cooked through.
- Halve the tomatoes. Make the salad; place the mustard in a bowl and mix with 1 tsp olive oil and the juice from half the lemon. Add the tomatoes and mixed salad and toss to combine.
- Serve the rosemary-crusted lamb with parsnip fries and salad.
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