Moroccan Lamb Rump with Parsnip Puree and Kale Chips - Beerenberg Farm

Ingredients

• 4 lamb rump steaks, approximately 180g each, available from all good butchers
• 1 jar Beerenberg Slow Cooker Moroccan Lamb
• ½ bunch kale, stalks removed and leaves cut into large pieces
• 2 tablespoons olive oil
• salt and pepper
• 2 large parsnips, peeled and cut into 2cm pieces
• 1 litre milk
• 1 tablespoon cooking oil
• ¼ cup thickened cream
• small handful mint leaves