Grilled Lamb Chop with Curried Parsnip Batons, Parsnip Crisps and Thyme Oil

Pan-grilled lamb chop served alongside creamy curried parsnips, crunchy parsnip crisps, and a fragrant infused thyme oil drizzle.

Lamb Main Course Gluten Free Gourmet Parsnips

Estimated Nutrition

Calories

1420.5

kcal / serving

1420.5 kcal total

Carbs

41.8g

per serving

41.8 g total

Fat

128.2g

per serving

128.2 g total

Protein

32.4g

per serving

32.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

null

Double Cream

null

Liquids

White Wine

splash

Meat

piece

Lamb Chop

null

NutsSeeds

pinch

Salt

null

pinch

Black Pepper

freshly ground

pinch

Curry Powder

null

sprig

Thyme

fresh

OilsFats

Olive Oil

for brushing

Vegetable Oil

for frying crisps

Olive Oil

for thyme oil

Vegetables

piece

Parsnip

peeled and cut into batons

Method

Brush the lamb with olive oil, season with salt and pepper, and griddle for 3-4 minutes per side.

Serve lamb over curried parsnips, drizzle with thyme oil, and garnish with crisps.

Heat 60ml olive oil with thyme for ten minutes, then strain.

Fry parsnip slices in hot oil until golden, drain, and salt.

Heat a griddle pan until hot.

Add cream and wine, simmer until sauce thickens and parsnips are tender.

Melt butter in a frying pan and fry blanched parsnips with curry powder for 2-3 minutes.

Blanch parsnip batons in boiling salted water for 2-3 minutes, then dry.

Rest the lamb for five minutes under foil.