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Crusted Lamb with Honey and Lemon-Roasted Parsnips

Pan-seared lamb fillet with a mustard herb crust, served alongside honey-glazed roasted parsnips and a rich port wine sauce.

LambMain CourseHigh ProteinRoast
Estimated Nutrition
Calories
1412.5
kcal / serving
1412.5 kcal total
Carbs
74.5g
per serving
74.5 g total
Fat
98.2g
per serving
98.2 g total
Protein
54.8g
per serving
54.8 g total
Cook Time
20
minutes
Serves
1
person
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
0.5
tsp
Dijon Mustard
Dairy
50
g
Butter
Fruits
0.5
piece
Lemon
Juice only
GrainsCereals
50
g
Breadcrumb
Liquids
150
ml
Beef Stock
30
ml
Port
Meat
200
g
Lamb Fillet
NutsSeeds
1
tbsp
Parsley
Fresh, chopped
1
unit
Salt
To taste
1
unit
Black Pepper
Freshly ground, to taste
OilsFats
15
ml
Olive Oil
For searing the lamb
15
ml
Olive Oil
For roasting parsnips
Other
30
ml
Honey
Vegetables
3
piece
Parsnip
Small, peeled and cut into quarters

Method

1
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