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Lamb with Parsnips and Beetroot

Name: Lamb with Parsnips and Beetroot
Yield: 4
Ingredients: 250g beetroot, peeled and trimmed; 2 tsp olive oil; salt; 200ml rice wine vinegar; 40g caster sugar; 10g salt; 2x100g beetroots, peeled and trimmed; 300g parnsnip, peeled and trimmed; 250ml full cream milk; 150ml cream; 40g salted butter; salt; 50g raw walnut kernels; 1 tsp olive oil; salt, to season; 100g parsnip, peeled and trimmed; canola oil, for deep frying; 600g trimmed lamb back strap; 75ml canola oil; 32 saltbush leaves; salt, to taste; sea blite leaves, to garnish

MasterChef Australia

29 Apr 2019

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

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Season

Ingredients

Roasted Beetroot

250gbeetroot, peeled and trimmed

2 tspolive oil

salt

Pickled Beetroot

200mlrice wine vinegar

40gcaster sugar

10gsalt

2x100gbeetroots, peeled and trimmed

Parsnip Puree

300gparnsnip, peeled and trimmed

250mlfull cream milk

150mlcream

40gsalted butter

salt

Roasted Walnuts

50graw walnut kernels

1 tspolive oil

salt, to season

Parsnip Chips

100gparsnip, peeled and trimmed

canola oil, for deep frying

Seared Lamb Back Strap Fried Saltbush

600gtrimmed lamb back strap

75mlcanola oil

32saltbush leaves

salt, to taste

sea blite leaves, to garnish

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

LambParsnipBeetrootWalnutRice VinegarFull cream milkMain

Recipe by a MasterChef Australia contestant. Originally published by Network 10 on 29 Apr 2019.

Original on 10 Play ↗