Classic Kiwi 'Lamb and Three Veg'
Perfect Dinner Recipe for the Family
4
Serves
30 mins
Prep Time
10 mins
Cook Time
Recipe author
Kathy Paterson
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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High Iron
Low Sodium
Lamb,
Roasts,
Dinner,
Family Favourites,
Special Occasion & Entertaining,
National Lamb Day,
Ingredients
Lamb
6 Quality Mark lamb loin chops
a few fresh thyme leaves
Buttery parsnips and carrots
3 parsnip, flesh, baked with fat
peeled and trimmed
3 carrot
peeled and trimmed
50g butter
1/2 cup breadcrumbs
2 tsp chopped fresh thyme
To serve
green peas
Method
To Make Vegetables
To Make Lamb
To Serve
Video
1
Cut the parsnips and carrots into even-sized pieces, cutting them on the diagonal.
2
Place in a saucepan, cover with cold water and lightly salt.
3
Bring up to the boil and cook until just tender.
4
Drain and dry off over the heat.
5
Melt the butter in a large frying pan, add the parsnips and carrots and cook for 5 minutes, tossing the pan to brown evenly.
6
After 5 minutes add the breadcrumbs and cook until they begin to brown.
7
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 infoEnergy
1701 (406)kJ
Protein
22.8g
Total Fat
16.9g
Saturated Fat
9g
Carbs
34.4g
Sugars
17.5g
Sodium
249mg
Iron*
3mg
* Percentage of recommended daily intake (Aust/NZ)
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