Delicious minty lamb with a super creamy mash!
What you need
- 500g potatoes, peeled
- 400g parsnips, peeled
- 125g PHILADELPHIA Light Spreadable Cream Cheese
- 1/4 cup chopped chives
- Salt and pepper, to taste
- milk if needed
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon crushed garlic
- 1-2 tablespoons olive oil
- 4 lamb back straps
- 1/2 cup beef stock
- 1/4 cup mint jelly
How to make it
Boil the potato and parsnip until tender, drain and mash well. Stir in the Philly*, chives and seasonings and milk if necessary. Keep warm.
Combine the rosemary, garlic and oil. Rub half of the mix over the back straps. Chargrill the lamb until the required doneness. Remove and wrap in foil to rest. Add the remaining rub to the pan and cook gently for 1 minute, pour in the stock and mint jelly simmer 5 minutes or until reduced by a third.
Carve the lamb in thick diagonal slices and place onto mash on the service plates. Drizzle with the sauce and serve immediately with steamed greens.