Seared Lamb Steaks with Celeriac-Parsnip Purée

27. lis 2025.

Seared Lamb Steaks with Celeriac-Parsnip Purée

A nourishing and elegant Paleo meal featuring tender lamb leg steaks perfectly seared with herbs, served over a creamy, low-carb celeriac-parsnip purée and a side of roasted Brussels sprouts.

There’s something truly special about a perfectly seared lamb steak — that golden crust, the juicy interior, and the earthy aroma of fresh herbs sizzling in olive oil. This recipe elevates a simple cut of lamb into a restaurant-worthy dish, ideal for a cozy dinner or a weekend treat.

The creamy celeriac-parsnip purée brings a comforting, subtly sweet contrast to the rich meat, while roasted Brussels sprouts add a satisfying crunch and flavor balance. It’s a beautifully composed plate that’s both nourishing and elegant — and completely Paleo-friendly.

Ready to impress your dinner guests or simply indulge in a wholesome, flavor-packed meal? Let’s get cooking.

Ingredients

2 lamb leg steaks (approx. 150g each)
300g celeriac
200g parsnips
300g Brussels sprouts
3 cloves garlic
1 sprig fresh rosemary
2 sprigs fresh thyme
30ml (2 tbsp) olive oil, divided
Salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 200°C. Trim and halve the Brussels sprouts. On a baking tray, toss them with 15ml (1 tbsp) olive oil, one minced garlic clove, salt, and pepper. Roast for 20–25 minutes until tender and lightly browned.
While the sprouts roast, peel and roughly chop the celeriac and parsnips. Place them in a saucepan, cover with salted water, and boil for 15–20 minutes until fork-tender.
Drain the cooked celeriac and parsnips thoroughly. Return them to the pot and mash until smooth, or use a blender for a creamier texture. Season with salt and pepper and keep warm.
Pat the lamb steaks dry with a paper towel and season both sides with salt and pepper. Finely chop the remaining two garlic cloves, rosemary, and thyme leaves.
Heat the remaining 15ml (1 tbsp) of olive oil in a skillet over medium-high heat. Add the lamb steaks and scatter the chopped herbs and garlic into the pan. Sear for 3–4 minutes per side for medium-rare.
Let the lamb rest for 5 minutes before serving. Plate the celeriac-parsnip purée, top with a rested lamb steak, and serve the roasted Brussels sprouts on the side.

Tips & Substitutions

Make it dairy-free creamy: Add a splash of coconut milk when blending the purée for extra silkiness.
Herb swap: No rosemary? Try oregano or sage for a slightly different but equally aromatic finish.
Meal prep tip: Cook the purée and sprouts in advance and reheat gently before searing the lamb for a quicker midweek dinner.