Recipe

Lamb cutlets with chunky salsa verde and parsnip puree

Tender lamb partners with this herbaceous, lemony, vintage italian green sauce and is held up by creamy, smooth parsnip. It will dance on your tastebuds.

Oct 29, 2014 1:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Lamb cutlets with chunky salsa verde and parsnip puree
  • 800 gram parsnips, peeled, chopped coarsely
  • 2 cup (500ml) chicken stock
  • 1/4 cup (60ml) thickened cream
  • 12 lamb cutlets
  • 1/2 cup coarsely chopped fresh flat-leaf
  • parsley leaves
  • 1/2 cup coarsely chopped fresh basil leaves
  • 1/2 cup coarsely chopped fresh mint leaves
  • 2 green onions (green shallots), sliced thinly
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tablespoon lemon juice

Method

Lamb cutlets with chunky salsa verde and parsnip puree
  • 1
    Place parsnips and stock in a saucepan, bring to the boil. Reduce heat and simmer, uncovered, 15 minutes or until parsnip is soft and stock is almost evaporated. Blend or process parsnip until smooth; return to pan, stir in cream; cover to keep warm.
  • 2
    Meanwhile, sprinkle cutlets with a little salt, cook on heated, oiled grill plate about 8 minutes or until browned both sides and cooked as desired. Sprinkle with pepper.
  • 3
    Combine herbs, onion, oil and juice in a bowl; season with salt and pepper.
  • 4
    Serve the cutlets with salsa verde and parsnip puree.

Notes

Not suitable to freeze. Not suitable to microwave.

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