- 1 tbsp olive oil
- 200g/7oz lamb fillet
- 50g/2oz breadcrumbs
- ½ tsp Dijon mustard
- 1 tbsp chopped fresh parsley
- 3 small parsnips, peeled, cut into quarters
- 1 tbsp olive oil
- 2 tbsp honey
- ½ lemon, juice only
- salt and freshly ground black pepper
- 150ml/5fl oz beef stock
- 2 tbsp port
- 50g/2oz butter
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in an ovenproof frying pan. Add the lamb and cook for 1-2 minutes on each side.
- In a bowl, mix together the breadcrumbs, Dijon mustard and parsley. Place the breadcrumb mixture onto each piece of lamb, then transfer to the oven to bake for 4-5 minutes, or until cooked through. Remove from the oven and leave to rest for 3-4 minutes.
- For the honey parsnips, place the parsnips onto a baking tray and drizzle with oil. Place into the oven to roast for eight minutes, then take out and drizzle over the honey and lemon. Season with salt and freshly ground black pepper, then return to the oven to roast for a further two minutes.
- For the port sauce, heat the beef stock and port together in a small saucepan. Bring to the boil and cook for five minutes. Add the butter and stir in to melt.
- To serve, place the rack of lamb into the middle of a plate, arrange the parsnips around and spoon over the port sauce.