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Pumped lamb with carrot & parsnip mash

Method

  • Place the pumped lamb in a large heavy-bottomed pot and cover with water. Add the bay leaves, star anise, peppercorns, parsley, carrot, celery and 1 chopped large onion. Simmer for 1½-2 hours.Keep the lamb in the liquid until ready to serve and then slice.
  • While the lamb is cooking, heat the oil in another pot and gently saute the finely chopped medium onion and the garlic until softish. Then add the mustard, tomatoes and ¾ litre stock. Mix well and cook down until thickish, stirring now and again and adding more stock as you do so. Taste for seasoning.
  • When the lamb is almost ready, cook the parsnips and carrots in plenty of lightly salted, boiling water until tender. Drain well and return to the pot with the butter and a little ground pepper and coarsely mash. (This can be done in advance and reheated in microwave.)
  • To serve, spoon a good dollop of mash on individual plates and top with sliced lamb, a generous amount of sauce and a sprinkling of parsley.

Ingredients

  • 1 leg pumped lamb (needs to be pre-ordered from your butcher)
  • 2 bay leaves
  • 2 star anise
  • 12 whole black peppercorns
  • 3 parsley sprigs
  • 1 medium carrot, chopped
  • 2 celery stalks, chopped
  • 1 medium & 1 large onion
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 2 heaped tspn English mustard
  • 2 cans diced tomatoes, drained a little
  • 1 litre beef stock
  • 4-6 parsnips, peeled & cut into chunks
  • 4 medium carrots, peeled & cut into chunks
  • freshly ground salt & pepper
  • a dollop of butter
  • freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm