Classic Kiwi 'Lamb and Three Veg' - Perfect Dinner Recipe for the Family
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.
4 - Serves | 30 mins - Prep Time | 10 mins - Cook Time
Ingredients
Lamb:
6 (800g) Quality Mark lamb loin chops
a few fresh thyme leaves
Buttery parsnips and carrots:
3 roasted parsnips - peeled and trimmed
3 carrots - peeled and trimmed
50g butter
1/2 cup breadcrumbs
2 tsp chopped fresh thyme
To serve:
green peas
kūmara - roasted
make 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.
make Vegetables:
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.
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 around a bowl of cooked green garden peas.
Chunky roasted kumara wedges and aioli are great here too.
Everyone dig in.
Enjoy your meal!
