Preparation

1. Peel the parsnip and cut into equal cubes
2. Clean the lamb fillets and season with the Règâh Rub
3. Drizzle olive oil over the baby leeks and salt lightly
4. Light the BBQ for direct cooking at +/- 200°C

Preparation (Cashew Parsnip Puree)

1. Put the milk in a pan and added parsnips along with the half of the cashew nuts
2. Bring to the boil and simmer gently for 10 minutes until the parsnips are soft
3. Remove the pan from the heat and add the butter, mustard and remaining cashew nuts
4. Put the hand blender in and puree until smooth
5. Season with salt and pepper

Preparation (Lamb fillets)

1. Grill the lamb fillets over direct heat to a kerm temperature of +/- 55°C
2. Let the lamb fillets rest

Preparation (Baby leeks)

1. Grill the baby leeks +/- 2 minutes per side over direct heat on a hot BBQ grill or in the grill pan
2. Then let them cook for another 10 minutes in one corner of the BBQ or in the oven until soft

Format

Of course, this is entirely what you like yourself. In the picture, I chose to serve it on a board with the puree on the bottom, the lamb fillets carved on top with leeks all around and a topping of Affilla Cress.