- Preheat oven to 180C and oil in deep fryer to 180C.
- For the Parsnip and Leek Puree, place the parsnips into a saucepan along with the cream and milk. Cook over low heat until the parsnips are cooked through, about 20 – 25 minutes. Remove from the heat.
- Meanwhile, place olive oil into a medium frypan and place over low heat. Add the leek and cook, stirring regularly, until soft and lightly golden.
- Transfer the parsnip pieces and leek to a blender, adding a little cooking liquid if required, and process to a paste. Add the butter, yoghurt, lemon juice and salt to taste and blend until smooth.
- Pass the puree through a sieve into a small saucepan. Set aside then reheat gently over low heat before serving.
- For the Lamb, remove the fillet from the bone and trim away fat and sinew. Chop the bones and place into a small saucepan with the trimmings and place over low heat. Allow fat to render then remove from heat. Remove bones and trimmings and set the rendered fat aside.
- Pierce the fillets through with a skewer then remove skewer and press a length of rosemary through each opening. Season the fillets with salt and set aside.
- When ready to serve, place a large ovenproof frypan over medium high heat. Place the lamb into the frying pan, searing all sides until golden brown.
- Transfer the pan to the oven for 4-5 minutes or until internal temperature of the lamb reaches 48C. Remove from the oven and allow lamb to rest and reach 52C.
- Slice and set aside for serving.
- For the Parsnip Chips, use a vegetable peeler to peel the parsnip very thinly. Place into the hot oil and deep fry until golden and crisp. Remove from the oil and place onto paper towel. Season with salt and set aside.
- For the Deep Fried and Blanched Brussels Sprout Leaves, bring a small saucepan of salted water to the boil. Prepare an ice bath in a medium bowl.
- Peel off the outer leaves of the Brussels sprouts and set aside. Reserve the centres.
- Deep fry half of the leaves for 30 seconds. Remove from the oil and place onto paper towel. Season with salt and set aside.
- Add the remaining leaves to the boiling water and blanch until just soft but a little crunchy, about 1 minute. Remove the leaves from the boiling water and transfer to the iced water.
- Drain on paper towel and set aside for serving.
- For the Charred Brussels Sprouts, slice the reserved sprout centres in half.
- Place the saucepan of rendered fat over medium high heat.
- When hot, add the Brussels sprout halves and fry until charred on all sides. Remove from the heat and season with salt. Transfer the sprouts to a plate and reserve the fat.
Derek's delightful pan seared Lamb is paired with a smooth leek and parsnip puree and brussels sprouts