Add the lamb steaks, place the lid on tightly and shake to coat everything. Place in the fridge for a few hours, or leave on the countertop for 15 minutes before cooking. 2 Meanwhile, make the mash.

To make the mash, cut the parsnips into small ¼ inch cubes. Melt the butter and oil in a large pan on a medium heat. Add the parsnip and stir to coat all of the pieces with butter. Cook for 8-10 ...

While the lamb is cooking or resting, remove the chickpeas from the heat. Add the lemon juice, tahini, spices and season with salt and pepper. Use a stick mixer to blend to a thick paste.

Lilly’s kitchen tips. 1 Use your carrot and parsnip peels to make stock.You can pop them into a bag in the freezer and just keep adding to it. Onion skins, fennel tops and herb stalks are all great.

Serve with buttered mashed potatoes and a vegetable side of your choice." View Recipe. Steak and Egg Hash. ... Cumin Lamb Steaks with Smashed Potatoes, Wilted Spinach and Red Wine Sauce ...

Grill the lamb cutlets on high heat for approximately 2 minutes per side. Rest them on top of the butter for about a minute and then flip them around in it so they become evenly coated.

Country Fried Steak and Mashed Potatoes. Season 9 Episode 7 | 25m 42s Video has Closed Captions | CC. Jill Aker-Ray revisits Charlotte Cooks to prepare a Southern favorite:chicken fried steak.