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Lamb cutlets with spicy parsnip chips and almond sauce

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings


  • 8 small (about 750g) parsnips, peeled, quartered
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon ground cumin, plus extra, to sprinkle
  • 1/2 teaspoon dried chilli flakes
  • 1 lemon, rind finely grated
  • 60g (1/3 cup) blanched almonds, lightly toasted
  • 130g (1/2 cup) reduced-fat Greek yoghurt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water
  • 1 teaspoon maple syrup
  • 8 French-trimmed lamb cutlets
  • Broccolini, steamed, to serve


  • Food processor


  • 1
    Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper. Place the parsnips on prepared tray. Drizzle with oil. Sprinkle with the rosemary, cumin and chilli. Season well. Toss to coat. Roast, stirring halfway, for 30 minutes or until browned and tender.
  • 2
    Meanwhile, cut two-thirds of the lemon into 4 wedges. Juice the remaining lemon. Process the almonds in a food processor until finely ground. Add the yoghurt, vinegar, water, syrup, lemon rind and juice. Process until smooth. Season.
  • 3
    Heat a non-stick frying pan over medium-high heat. Spray lamb with oil and season. Cook, turning, for 3 minutes for medium or until cooked to your liking. Transfer to a plate and rest for 3 minutes. Divide sauce, lamb, parsnip and broccolini among plates. Sprinkle with extra cumin. Serve with lemon.

Source: taste.com.au


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