Sorry, you need to enable JavaScript to visit this website.
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.

02 November, 2018
No votes yet

serves for


total time

1 HR 5 MIN


2 x best ends, trimmed and cleaned
50 g
Olive oil
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


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.

Search Recipes

Puff Pastry Mango and Pear Parcels with Gorgonzola

Puff Pastry Mango and Pear Parcels with Gorgonzola

Next Recipe