Classic Kiwi 'Lamb & Three Veg'
Perfect Dinner Recipe for the Family
When cooked quickly lamb loin chops develop a delicious caramelised crust and have a pink juicy centre. Paired with buttery parsnips and carrots, chunky kumara and a side of peas, you have yourself a kiwi classic, dinnertime favourite.
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6 Quality Mark lamb loin chops
a few fresh thyme
Buttery parsnips and carrots
3, peeled and trimmed parsnip, flesh, baked with fat
3, peeled and trimmed carrot
1/2 cup breadcrumbs
2 tsp, roughly chopped fresh thyme
To Make Vegetables
To Make Lamb
Cut the parsnips and carrots into even-sized pieces, cutting them on the diagonal.
Place in a saucepan, cover with cold water and lightly salt.
Bring up to the boil and cook until just tender.
Drain and dry off over the heat.
Melt the butter in a large frying pan, add the parsnips and carrots and cook for 5 minutes, tossing the pan to brown evenly.
After 5 minutes add the breadcrumbs and cook until they begin to brown.
Season and add the thyme.
Nutrition Information per Serving (395g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)