2017-08-21
Classic Kiwi 'Lamb & Three Veg'
larger imageMove mouse over the image to magnify

Classic Kiwi 'Lamb & Three Veg'

(2 ratings - rate this recipe)
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.
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4 Serves 4
Low Fat Low Fat
Good source of iron Good source of iron
Low Sodium Low Sodium
email
Comment print

Ingredients

Lamb

  • 4-6 Quality Mark lamb loin chops
  • a few thyme leaves for sprinkling

Buttery parsnips and carrots

  • 2-3 parsnips, peeled and trimmed
  • 2-3 carrots, peeled and trimmed
  • 50g butter
  • ½ cup homemade fresh white breadcrumbs
  • 2 teaspoons roughly chopped thyme leaves

To serve

  • Cooked green garden peas

Method



Buttery parsnips and carrots

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.
 

Lamb

Heat a large frying pan over medium-high heat. Grind some freshly ground black pepper over the lamb chops. Place lamb chops in the pan, cooking the fat-side first to release fat and flavours. Cook lamb chops for 10-12 minutes, turning once. Remove from the pan to a board or warmed plate and season with salt.  
 

To serve

Serve loin chops on the board with a scattering of thyme leaves. Place the buttery parsnips and carrots in a warmed serving bowl. Pass a bowl of cooked green garden peas.  Chunky roasted kumara wedges and aioli are great here too. Everyone dig in.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 395g
Energy kJ (kcal) 1701 (406)
Protein (g) 22.8
Fat (g) 16.9
Saturated (g) 9.0
Carbohydrate (g) 34.4
Sugars (g) 17.5
Sodium (mg) 249
Iron (mg) 3.0
Zinc (mg) 3.3
Vitamin B12 (ug) 1.5
Selenium (ug) 4.8
   
  • Bring lamb loin chops to room temperature before cooking.
  • Pan sauce: You can make a pan sauce using 1/2 cup red wine, 1 cup beef stock, 25g cubed cold butter. Pour the red wine in the hot frying pan and reduce by half. Add the beef stock and reduce by half again. Add the butter and swirl until glossy. Season and strain into a warmed jug.
  • Process one-day old white bread into rustic breadcrumbs rather than fine breadcrumbs to give more crunch to the dish.

You may also like these recipes...

Lamb Antipasto Platter
Serves: 10
Prep: 10 mins on average for each
Cook: 10 mins on average for each
Suitable Cuts: Lamb Rump, Beef or Lamb Ribs, Cutlets
Asian Inspired Beef with Greens
Serves: 4-6
Prep: 10 mins
Cook: 10 mins
Suitable Cuts: Rump Steak, SIrloin Steak, Eye Fillet
Grilled Beef Steaks with Orange Lentils and Bearnaise Sauce
Serves: 6
Prep: 15 mins
Cook: 40 mins
Suitable Cuts: Sirloin, Scotch Fillet, Eye Fillet
Greek Lamb Sausage Rolls
Serves: 4
Prep: 20 mins
Cook: 40 mins
Suitable Cuts: Beef or lamb mince

Comments & Reviews

There are: 2 reviews, with an average rating of 4.0 out of 5
This is so easy and full of flavour and takes me back to being a kid
Posted by Lambchops 2018-05-24 10:37:48
Tried this tonight. The comments in speech marks are from Trev the Resident Food Taster.
Cooking time was 'about right for the meat we had'. The carrots and parsnips were beautiful and 'the flavour was great, could be zinged up easily if you wanted to experiment'
We both give this a 4 1/2 stars.
Posted by Lynn Sayer and Trevor Doar 2018-05-05 21:11:22
 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
facebook twitterpinterestinstagram