Roasted Lamb Chops with Rosemary, Pears & Parmesan & Parsnips served with Minted Crushed Potatoes & Peas
Book: WEB EXCLUSIVE
Lamb is always popular at this time of year and this is a great way to cook them to ensure the best of flavour combined with seasonal vegetables. This is a great dish made using chops, which can be more economical than a leg of lamb, for Mothers Day or at Easter time.
- The Lamb
- 4 – 6 lamb chops (new season NI lamb)
- (200g/7oz each approx.)
- 4 tbsp balsamic vinegar
- 1 dsp soft brown sugar
- 4 dsp olive oil
- 6 sprigs fresh rosemary
- Freshly ground black pepper
- 4 small red onions
- 6 pears (firm)
- 115g/4oz parmesan shavings
- 2 Parsnips
- The Minted Crushed Potatoes & Peas
- 6 – 8 large potatoes
- peel & cut into chunks
- 1 tsp. Olive oil
- 25gms. (1 Oz) N I Butter
- 110gms (4Oz.) fresh garden peas (steamed 1 minute)
- 2 spring onions – finely chopped
- 3 – 4 sprigs of garden mint.
The team at McGees Butchers will give be happy to give you help and advice, on the best cuts of lamb to use in this recipe.
Pre-heat the oven to 200°C/400°F/Gas No 6. Place the chops to marinate in a dish along with the balsamic vinegar; olive oil; brown sugar and herbs. Coat well and leave to sit for at least 15 minutes.
Transfer to an ovenproof dish along with the red onions, cut in halves and parsnips peeled and cut into chunks. Pour over all juices from the marinade and cook at the high temperature for 10-15 minutes, then reduce to 190°C/375°F/Gas No 5. Add the pears at this stage and Cook for a further 25 minutes or until tender. Serve hot sprinkled with shavings of parmesan cheese.
Minted Crushed Potatoes & Peas
Cook the potatoes in boiling water for 12 – 15 minutes (until tender) then drain – (add a little salt optional). Return to the saucepan and using a fork – coarsely crush the potatoes. Add the Spring Onions, Olive oil, butter, black pepper, peas & a little freshly chopped mint. Toss lightly over the heat then serve warm, with the leg of Lamb, or Roasted Chops.