Lamb Steaks with Parsnip and Celeriac Mash

Takes: 1 hr
Serves 4

Ingredients:

• 50g goat's butter
• 4 lamb steaks, well seasoned
• 1 large red  dessert apple, cored and sliced
• 1 large red onion, peeled and cut into slim wedges
• 300ml apple and elderflower juice
• 1 tsp tapioca flour

FOR THE MASH

• 625g parsnips, peeled, trimmed and cut into chunks
• 625g celeriac, peeled and cut into chunks
• 25g goat's butter
• half tsp ground nutmeg
• 1 pack of flat-leaf parsley, chopped

Method:

1. Simmer the parsnips and celeriac in a pan of lightly salted water for 20 minutes, until tender.
2. Heat half of the 50g portion of goat's butter in a heavy-based frying pan and cook the lamb steaks on a high heat for 2 minutes on each side.  Remove from the pan and keep warm.
3. Add the rest of the 25g portion of goat's butter and cook the apple and onion over a high heat for 4-5 minutes, until soft and golden.  Add the apple and elderflower juice and bring to the boil.  Return the lamb and season.
4. Make sure the lamb is covered in the liquid, reduce the heat and simmer for 7-8 minutes.
5. Blend the tapioca flour with 1 tbsp of water.  Pour into the pan; stir well until the juices thicken.
6. Meanwhile, drain the parsnips and celeriac, then mash, adding the goat's butter and nutmeg.  Serve, garnished with the chopped parsley.