Classic Kiwi 'Lamb & Three Veg'
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Classic Kiwi 'Lamb & Three Veg'

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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
Source of iron Source of iron
Low Sodium Low Sodium
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  • 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


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.


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.

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