Honeyed Lamb Loin Chops with roasted pears and parsnips
- Preparation Time: 15 mins
- Serves: 4-6
- Cooking Time: 45 mins
- Ready Time: 60 mins
- Cooking Method: Searing
- Difficulty: easy
FOR THE LAMB:
8 lamb loin chops
2 Tbsp warmed honey
2 Tbsp Olive oil
Salt and pepper, to taste
ROASTED PEARS AND PARSNIPS
6 Nashi pears or pears, cored and cut into wedges
6 medium parsnips cut in half lengthways
1 tsp fresh ginger, finely grated
2 Tbsp honey
2 Tbsp Olive oil
Bring Lamb chops to room temperature (bloom). Brush chops lightly with oil.
Season with salt and pepper and brush each with warmed honey.
Preheat the pan to moderately-hot before adding the chops.
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.
CHEF’S TIP: DONE-NESS
Press down lightly with tongs.
Rare is soft when pressed, medium is springy and well done is very firm.
Remove chops from heat, loosely cover with foil and rest for 3-5 minutes before serving.
FOR THE ROASTED PEARS AND PARSNIPS
Preheat oven to 180°C.
In a roasting dish add olive oil and parsnips.
Spread honey and ginger on each parsnip half.
Roast for 20 minutes then add the pears, toss and roast for a further 10 minutes.
Serve with basmati rice or crusty white bread.
Recipe by Beef and Lamb New Zealand.
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