Lamb Chops with Parsnip Puree and Mushrooms

Lamb Chops with Parsnip Puree and Mushrooms

Lamb Chops with Parsnip Puree and Mushrooms

Looking for a tasty new meat recipe? Try to prepare lamb chops with parsnip puree and mushrooms, a delicious and rich main course.

November 1, 2018

serves for

4

total time

1 HR 5 MIN

ingredients

2 x best ends, trimmed and cleaned
50 g
50 ml
3 large, peeled and chopped
250 g, Tesco exotic selection
small handful of leaves, finely chopped
1 tbsp, finely chopped
1 tbsp, finely chopped

Preparation

How to make Lamb Chops with Parsnip Puree and Mushrooms

  • Pre-heat the oven to 200 degrees.
  • Prepare the parsnip purée by cooking the parsnip in boiling, salted water until tender; usually 10-15 minutes.
  • Drain and transfer to a food processor.
  • Blitz until smooth and transfer to a mixing bowl then beat in half of the butter and some seasoning. Reserve to one side.
  • Prepare the herb oil by blitzing together the herbs and the olive oil in a food processor until you have a green oil.
  • Transfer to a jug, cover, and reserve to one side until needed.
  • Season the best ends of lamb then heat an oven-proof frying pan over a medium-high heat until hot.
  • Sear the best ends of lambs until some of the fat has rendered down and the meat is golden on the ends and the underside.
  • Roast in the oven for 8-10 minutes.
  • Meanwhile, brush the mushrooms lightly to clean them, then melt the remaining butter in a large frying pan.
  • Sauté the mushrooms over a medium-high heat with a little seasoning for 2-3 minutes until just soft.
  • Remove the lamb and allow it to rest for a few minutes before carving into chops.
  • Re-heat the parsnip purée in the microwave until piping hot.
  • Arrange the lamb chops stacked on plates and spoon some herb oil over the top.
  • Place a generous tablespoon of the mushrooms and the parsnip purée beside the lamb chops before serving.
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