Recipe: Classic Kiwi 'Lamb & Three Veg'01:27|BRANDED
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. 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: 1. 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. 2. 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. 3. 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. 4. Serve loin chops on the board with a scattering of thyme leaves. Place the buttery parsnips and carrots in a warmed serving bowl. 5. Pass a bowl of cooked green garden peas. Chunky roasted kumara wedges and aioli are great here too. 6. Everyone dig in.