4 medium beetroot
600g lamb backstrap
2 large carrots, thinly sliced with a peeler
vegetable oil, for deep frying
125ml white wine vinegar
55g caster sugar
10 black peppercorns
1 tsp cumin seeds
2 eschallots, peeled, cut into small wedges
60ml apple cider vinegar
1 tbs caster sugar
1 bunch mint, leaves picked
GOATS CHEESE CREAM
100g goats cheese
1 tbs natural yoghurt
2 tsp olive oil
juice of ½ a lemon
1kg parsnips, peeled, chopped
125ml thickened cream
1. Preheat oven to 180C.
2. Place beetroot on an oven tray. Roast for about 45 minutes or until tender. When cool enough to handle, peel away skin and cut into quarters. Season. Drizzle with oil and return to oven for 10 minutes to lightly caramelise.
3. To pickle eschallots, stir vinegar, sugar and spices in a saucepan over medium heat until sugar dissolves and mixture is hot. Stir in eschallots. Remove from heat and set aside to cool. Drain to serve.
4. To make mint sauce, place vinegar and sugar in a small blender and blend until sugar dissolves. Add mint and blend until smooth.
5. To make goat’s cheese cream, process all ingredients until smooth and combined.
6. To make parsnip puré, place parsnips in a saucepan of cold salted water. Bring to a boil. Boil until soft. Drain.
7. Transfer to a blender and blend until smooth. Add butter and cream and blend until combined. Season.
8. Preheat oven to 200C.
9. Heat a frying pan over high heat. Season lamb all over and brush with oil. Cook, turning once, until browned on each side.
10. Transfer to the oven and roast for about 3-5 minutes or until cooked as desired. Transfer to a warm plate, lightly covered, to rest for 10 minutes. Slice.
11. Deep fry carrot slices until golden and crisp. Drain on absorbent paper. Season.
12. Serve lamb and parsnip puré with pickled eschallots, goat’s cheese cream and mint sauce.
This recipe has not been tested.