Lamb With Parsnip Mash And Worcestershire Sauce

A plate of steak and vegies topped off with tangy, meaty gravy is pub grub at its best.

The ingredient of Lamb With Parsnip Mash And Worcestershire Sauce

• 500g desiree potatoes peeled coarsely chopped
• 500g parsnips peeled coarsely chopped
• 125ml 1 2 cup milk
• 60ml 1 4 cup worcestershire sauce
• 2 tablespoons wholegrain mustard
• 2 garlic cloves crushed
• 4 about 125g each lamb leg steaks
• 80ml 1 3 cup massel beef stock
• steamed green beans to serve

The Instruction of lamb with parsnip mash and worcestershire sauce

• place the potato and parsnip in a medium saucepan and cover with cold water bring to the boil over medium high heat cook for 12 minutes or until tender drain return to the pan add the milk and mash until smooth taste and season with salt
• meanwhile heat a large non stick frying pan over high heat combine the worcestershire sauce mustard and garlic in a shallow glass or ceramic dish add the lamb and turn to coat drain the lamb reserving the marinade add the lamb to the pan and cook for 3 4 minutes each side for medium or until cooked to your liking transfer to a plate cover loosely with foil and set aside to keep warm
• add the reserved marinade and stock to the frying pan bring to the boil over medium high heat simmer for 2 minutes or until the liquid is reduced by half divide the mash and beans among serving plates top with the lamb and drizzle over the sauce to serve

Nutritions of Lamb With Parsnip Mash And Worcestershire Sauce

calories: 374 035 calories
calories: 11 grams fat
calories: 4 grams saturated fat
calories: 33 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 33 grams protein
calories: 92 milligrams cholesterol
calories: 541 36 milligrams sodium
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calories: nutritioninformation