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Parsnip and Lamb Salad

Recipe created by Executive Chef Geoff Scott - Vinnies by Geoff Scott 

Parsnips often get overlooked as a vegetable – yet they are so delicious and a perfect accompaniment with lamb.  This salad is very easy to prepare, if you are entertaining the puree can be made in advance and simply heated when serving up.  Remember to rest the lamb, this 10 minutes step allows it to become more tender and moist. 

Serves 4


2 tablespoons olive oil

2 large parsnips, peeled and diced

1/2 teaspoon fine  salt

2 cups milk

2 lamb backstraps

½ teaspoon each ground cumin & coriander

1/8 teaspoon chilli

½ teaspoon fine salt

1 tablespoon canola oil

2 cups rocket leaves

1 shallot finely sliced

1 tablespoon fresh mint leaves torn

1 tablespoon flat leaf parsley sliced

2 teaspoons red wine or sherry vinegar

2 tablespoons olive oil

2 tablespoons roast pinenuts


Heat the olive oil in a pot and gently fry the parsnips with salt for 5 minutes without colouring.

Cover with milk, bring to the boil then reduce heat and simmer for 20 minutes until cooked and completely soft.

Strain off excess milk – puree in a blender till smooth, strain through a fine sieve.

Rub the lamb with the spices and salt, fry in a hot pan with canola oil till caramelized all over, approx 5 minutes on each side.

Allow lamb to rest in a warm spot before slicing.

Place rocket, shallot, fresh herbs, vinegar and oil. 

Spoon warm parsnip puree onto plates, arrange slices of lamb on top then finish with a fresh rocket salad -  sprinkle nuts over at the end.