Lamb Fillet with Parsley Root Mash
Ingredients
- 6 ½ cups floury potatoes (peeled and chopped)
- ¾ cup parsley root (or parsnip, peeled and chopped)
- 21 ounces Lamb fillet (in 1 piece)
- 1 tablespoon clarified butter
- 1 shallot (finely chopped)
- ¼ cup white Port wine
- ⅜ cup lamb stock
- 2 handfuls mint (leaves chopped)
- 1 tablespoon olive oil
- ⅜ cup cream
- ⅜ cup milk
- ¼ cup butter
- Nutmeg
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