Lamb with Parsnip Puree and Lemon Herb Cream Sauce

By Elizabeth Fuss

The subtle flavors of lamb, cumin and parsnips are brought to life by the bold lemon cream sauce that awakens your palette.  Lighter than mashed potatoes, the parsnips and turnips look like the comfort food that you love, but have a unique flavor that is a perfect complement to lamb. 




1/2 yellow onion, minced

1 t. olive oil

3/4 lb. ground lamb

1/2 tsp. cumin

1 T. olive oil

1/4 tsp. salt

fresh ground pepper

Parsnip Puree

5 parsnips, peeled and cut into 1 inch pieces

2 turnips, peeled and cut into 1 inch pieces

1 clove of garlic

2/3 cup chicken broth

6 T. butter

kosher salt

fresh ground pepper 

Lemon Herb Cream Sauce

2 T. butter

1 c. chicken broth

1/3 c. fresh lemon juice

1 t. fresh rosemary, chopped

1 t. fresh sage, chopped

1/3 c. heavy cream

Saute onion in a 1 tsp olive oil until golden brown.  Set aside.  Meanwhile, in a large pot of water add the parsnips, turnips and clove of garlic and sprinkle with salt.  Bring to a boil and cook until parsnips and turnips are tender and can be pierced easily with a fork, about 15 minutes. 

While the parsnips are cooking, place the sauteed onion, ground lamb, olive oil, cumin and salt and pepper in a large mixing bowl and mix well with hands.  Form into 4 patties.  Heat the skillet that you sauteed the onion in and place the patties in the skillet.  Cook over medium high heat for about 4 minutes on each side, or until firm to the touch.

Set the patties aside.  Drain the parsnips and put them in a food processor with 6 T. butter.  Cover and let sit so the butter will melt.  Meanwhile, back at the skillet, add 1 cup chicken broth to deglaze the pan and scrape up the lamb bits from the bottom of the pan.  Add the butter and and stir until melted.  Add the lemon juice, rosemary and sage and let the sauce reduce by half over medium high heat, about 7 minutes.  Turn the heat off and stir in the cream.  

To the parsnips in the food processor, add 2/3 cup chicken broth and salt and pepper to taste.  Puree until smooth.  

Plate the lamb and the parsnip puree and spoon the sauce over it.  Serve with salad greens.

Yield: 4 servings

Recipe by Elizabeth Fuss. Photos by Chelsea Fuss.