Peppered Lamb Minute Steak With Parsnip Chips And Eggplant Mayonnaise

(Lamb Tenderloins )


  • 600g parsnips
  • vegetable oil, for frying
  • 12 HORIZON Lamb Tenderloins, butterflied lengthwise
  • Eggplant Mayonnaise
  • 1 eggplant (about 200g), stem removed
  • 1 clove of garlic, peeled and sliced into 6 pieces
  • 2 teaspoons olive oil
  • 2 sprigs of rosemary
  • 2 egg yolks
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dijon mustard
  • 1/2 cup vegetable oil
  • 1/2 cup olive oil


  1. For eggplant mayonnaise, using a sharp knife, make 6 incisions in eggplant, fill each incision with a slice of garlic, rub with olive oil and season to taste.
  2. Wrap eggplant and rosemary together tightly in aluminium foil and bake at 180C for about 35-40 minutes or until soft.
  3. Discard rosemary, scoop eggplant flesh and garlic from skin and puree in a food processor until smooth.
  4. Whisk yolks, lemon juice and mustard in a bowl until well combined, then gradually add oils in a thin, steady stream until thick and glossy.
  5. Season to taste with salt and cracked black pepper and add 2-3 teaspoons of boiling water to thin.
  6. Stir in eggplant puree and mix well.
  7. Peel parsnips, cut into 7cm-thick chips and deep-fry in hot oil (170C) until golden. Drain on absorbent paper.
  8. Meanwhile, season lamb tenderloins with cracked black pepper and cook on a lightly oiled char-grill for 45 seconds, then turn over and cook a further 30 seconds.
  9. Rest in a warm place for 5 minutes.

To serve, pile parsnip chips on warm serving plates, top with lamb tenderloins and drizzle with eggplant mayonnaise.

Serves 4