|
|
Classic Kiwi 'Lamb & Three Veg'
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.
Prep: 30 mins
Cook: 10 mins
Serves 4
Low Fat
Source of iron
Low Sodium
|
IngredientsLamb
Buttery parsnips and carrots
To serve
|
Method |
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...
Serves: 3-4
Prep:
20 mins
Cook:
5 mins
Suitable Cuts: Beef rump, Beef sirloin, Beef scotch fillet
Serves: 4-5
Prep:
20 mins
Cook:
2 hours 30 mins
Suitable Cuts: Gravy Beef, Chuck Steak, Beef Shin
Serves: 6
Prep:
25 mins
Cook:
2 hours
Suitable Cuts: Diced Beef, Gravy Beef, Chuck Steak
|
|
BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
|
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.Buttery parsnips and carrots
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.