Ingredients

• 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

Directions

• 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.