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Classic Kiwi 'Lamb and Three Veg'

Perfect Dinner Recipe for the Family

4

Serves

30 mins

Prep Time

10 mins

Cook Time

Kathy Paterson

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

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Lamb,

Roasts,

Dinner,

Family Favourites,

Special Occasion & Entertaining,

National Lamb Day,

Ingredients

Lamb

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6 Quality Mark lamb loin chops

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a few fresh thyme leaves

Buttery parsnips and carrots

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3 parsnip, flesh, baked with fat

peeled and trimmed

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3 carrot

peeled and trimmed

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50g butter

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1/2 cup breadcrumbs

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2 tsp chopped fresh thyme

To serve

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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.

More info

Nutrition Information per Serving (395g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

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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