Prep 20minute(s)
Ready In 50minute(s)
Serves 4
Ingredients
- milk if needed
- salt and pepper, to taste
- 1 tablespoon crushed garlic
- 1/2 cup beef stock
- 1/4 cup chopped chives
- 1/4 cup mint jelly
- 1-2 tablespoons olive oil
- 125g PHILADELPHIA Light Spreadable Cream Cheese
- 2 tablespoons chopped fresh rosemary
- 4 lamb back straps
- 400g parsnips, peeled
- 500g potatoes, peeled
Instructions
- Boil the potato and parsnip until tender, drain and mash well. Stir in the PHILADELPHIA, 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.
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