Peel 800g of parsnips, cut them into large pieces and boil or steam for 15 minutes or until they are soft enough to mash. Put the cooked parsnips in the bowl of a food processor or mixer, add 50g of butter, a little salt and a generous grinding of black pepper, then process or mash to a smooth purée. Scrape into a mixing bowl and keep warm.
Warm a thick slice of butter or 2 tbsp of olive oil in a shallow pan. Season 4 lamb chump steaks, each weighing roughly 250g, and cook them in the butter or oil, over a high heat. When they are brown outside but still pink within, remove them to a warm plate and cover to keep warm.
Add 1 tsp of ground cumin and 2 tsp of curry powder (your own blend or favourite brand) to the pan and let it cook for a minute. Add the juice of a lemon to the pan, let it sizzle and foam with the butter or oil and spices. Chop a small handful of mint and stir it into the juices, check the seasoning. Stir the spiced pan juices lightly into the parsnip purée.
Divide the parsnip mash between four warm plates and place the rested lamb steaks on top. Serves 4.
Timing. You can start cooking the lamb just before you start to mash the parsnips. If want to get the mash made before you start cooking the lamb, then keep the mash warm by placing it in a covered bowl in a pan of hot water.
This spiced butter works well with mashed potatoes or swede. Use boneless pork steaks instead of lamb. This is a fast midweek supper, so I use a branded curry powder, but you could mix your own and keep it in a tightly stoppered jar out of sunlight.