Raw turnips and parsley with lamb, olive oil and lemon

Raw turnips and parsley with lamb, olive oil and lemon

Winter

Turnips have a lovely slightly peppery flavour when eaten raw and I enjoy their crunch and freshness. They work beautifully with lamb, which can be quite rich. Freshly picked flat leaf parsley brings a green zestiness to the turnips. Everything is dressed simply with good olive oil and lemon.

Serves 2

Ingredients

  • 1 lamb leg steak about 300g and about 2 to 3cm thick
  • 1 clove garlic, bashed
  • 1 small sprig rosemary, optional
  • 150g small firm turnips
  • Small bunch tender parsley leaves, picked
  • Juice of 1 lemon
  • Extra virgin olive oil
  • Salt and freshly ground black pepper

Method

Set a heavy based frying pan over a medium high heat.

Season the lamb all over with salt and pepper. Add a trickle of olive oil to the pan and lay in the lamb. Cook for 3 to 4 minutes on the first side, then add the garlic and rosemary. Cook for a further 3 to 4 minutes on the second side. This will keep the lamb nicely pink. Remove from the heat but leave the lamb in the pan to rest.

Slice the top from each turnip to create a flat base. Place this cut side down on the board and slice the turnips as thinly as possible.

Place the slices in a bowl with the parsley leaves, lemon juice and olive oil. Season to taste.

Slice the lamb thickly and divide between two warm plates along with any resting juices.

Serve the crunchy salad alongside.

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