Piquant Lamb with Parsnip Rösti

Served with crisp, low-fat rösti and a hearty bean cassoulet, Tonia Buxton's spice-rubbed lamb is real trencherman fare
By Tonia Buxton
Piquant Lamb with Parsnip Rösti
  • Rating:
  • Serves: 4
  • Cook Time: 55 minutes
  • Prep Time: 55 minutes
  • Effort: medium



  • 125 g roasted almonds
  • 3 clove garlic, finely chopped
  • 5 tbsp coriander, chopped
  • 5 tbsp mint, chopped
  • ½ tsp turmeric
  • ½ tsp dried chillies, chopped
  • 100 ml olive oil
  • juice of 2 limes
  • 3.2 kg leg of lamb, boned and butterflied
  • freshly ground salt and black pepper

For the parsnip rösti:

  • 400 g parsnips, coarsely grated
  • 200 g potatoes, coarsely grated
  • 1 clove garlic, finely chopped
  • 1 tsp thyme, chopped
  • 2 tbsp olive oil
  • 2 egg whites
  • black pepper

For the garlic, mint and tomato cassoulet:

  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 1 clove garlic, chopped
  • 200 g canned chopped tomatoes
  • 400 g tinned butter beans, drained and rinsed
  • 400 g tinned broad beans, drained and rinsed
  • 3 tbsp mint, chopped
  • black pepper

Tips and Suggestions

An average leg of lamb weighs about 3.2kg. Once boned and butterflied it will weigh around 2kg. You can ask your butcher to bone and butterfly the lamb for you.


1. Preheat the oven to 190°C/gas 5.

2. Put the almonds, garlic, coriander and mint in a blender with the turmeric, dried chilli, and salt and pepper to taste. Whiz to a paste, making sure it is evenly blended. Add the olive oil and lime juice and whiz again.

3. Massage the mixture over both sides of the lamb. Place cut side up on a rack set over a roasting tray. Set aside while you prepare the rösti.

4. Place the grated parsnips and potatoes on a clean tea towel. Wrap up tightly and squeeze to remove excess liquid.

5. Tip the vegetables into a bowl. Mix in the garlic, thyme and olive oil. Season to taste and stir in the egg whites, mixing well.

6. Divide the mixture into eight and form into flat pancake shapes. Place in an oiled baking dish.

7. Put the lamb and the rösti in the oven, with the lamb on a higher shelf. Bake the rösti for 45 minutes until browned.

8. After 15 minutes turn the lamb over and roast for another 15-20 minutes. Leave to rest in a warm place for 10-15 minutes.

9. While the lamb and rösti are cooking, make the cassoulet. Heat the oil in a saucepan over medium heat. Add the onion and garlic, and gently fry for a few minutes until transparent but not coloured.

10. Add the tomatoes, bring to the boil, then simmer for a minute or two.

11. Tip in the beans, stirring until coated with the garlicky tomato mixture. Cook over medium-low heat until thickened.

12. Remove from the heat, sprinkle with the mint and season with salt and pepper.

13. Carve the lamb into slices. Serve with two röstis per person and a good helping of cassoulet.

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