Recipes
100% Grass Fed
Honeyed Lamb Loin Chops with Roasted Pears and Parsnips Recipe
| Cut | Loin Chop |
| Cook | Stove Top & Oven |
| Serves | 6 |
| Prep time | 15 mins |
| Cook time | 45 minutes |
| Level | Easy |
FOR THE LAMB:
8 lamb loin chops
2 teaspoons warmed honey Oil
Salt and pepper, to taste
FOR THE ROASTED PEARS AND PARSNIPS:
6 Nashi (Chinese pears), cut into wedges
6 medium parsnips cut in half lengthways
1 teaspoon fresh ginger, finely grated
2 tablespoons honey
2 tablespoons olive oil
Method:
1.Brush lamb chops lightly with oil. Season with salt and pepper and brush each with honey.
2.Preheat the pan to moderately-hot before adding the chops.
3.Cook chops on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
4.Remove chops from heat, loosely cover with foil and rest chops for 3 minutes before serving.
FOR THE ROASTED PEARS AND PARSNIPS:
5.Preheat oven to 350°F.
6.In a roasting dish add olive oil and parsnips.
7.Spread honey and ginger on each parsnip half.
8.Roast for 20 minutes then add the Nashi, toss and roast for a further 10 minutes.
Recipe |
/ atkinsranchlamb |
| Beef + Lamb New Zealand | / atkinsranchlamb |
| / capitolrestaurant_nz | / atkinsranch |