Grilled Lamb Chops with Maple Parsnips, Red Chard & Herb Chutney

Posted by Al Brown in Al's latest recipe, Recipes: Lamb, 2011.08.31

Of any meat cooked on the bone, lamb chops would have to be my favorite. Growing up on a farm we enjoyed them in some shape or form at least a couple of times a week. We use ground cumin as our spice of choice often with lamb as its one of those timeless combinations.

For step by step photos, visit the Urban Harvest Facebook page.

Step 1. Maple Parsnips

Ingredients…

1.5 Kg parsnip (peeled)
¼ cup Ceres canola oil
50gms Mainland natural butter
1/3 cup maple syrup
1 ½ Tbl cumin seeds (toasted and ground)
½ cup Italian parsley
Sea salt and fresh black pepper.

Method…

Pre heat your oven to 200 degrees.

Take the peeled parsnips and cut into chunky batons. Place in bowl and add the canola oil. Toss to cover.

Place a skillet or similar on high heat. Once hot, add a few of the parsnip batons at a time. Cook for a couple of minutes until they begin to caramelize. Remove and place in a roasting dish. Repeat with the remaining.

Place the roasting dish in the preheated oven and cook for 20 to 25 minutes until the vegetables are golden and just cooked through.

Meanwhile place a small saucepan on low heat. Add the butter, maple syrup and ground toasted ground cumin seeds. Stir and once it begins to bubble, remove and keep warm.

Remove the parsnips from the oven once cooked. Place in a large mixing bowl. Pour over the maple and cumin butter, toss along with the red chard and chopped parsley. Season with liberal amounts of sea salt and fresh black pepper. Place in a suitable dish and hold warm. Continue to next step

Step 2. Cooking and Serving

Ingredients…

1 kg Moreish Lamb Loin Chops
Sea salt and cracked black pepper
Ceres canola oil
1 bunch Te Manaia Organics red chard (washed, rough chopped)
1 Tbl Mainland butter
2 Tbl water
Roasted Parsnips
Imago Herb Chutney

Method…

Preheat oven to 200 degrees.

Place a skillet on high heat. Season lamb chops liberally with sea salt and pepper. Pour a little canola oil into pan and in batches, brown the chops on both sides. Remove and place in roasting dish. Cook through in the oven for 5 minutes, then remove to rest.

In a saucepan over medium heat, wilt your red chard with the butter and a splash of water. Cover and cook for 5 minutes until tender. Season with salt and pepper.

Serve the maple parsnips and red chard onto warm plates.  Place your hot lamb chop(s) down and spoon some fresh herb chutney over to finish.