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Lamb cutlets with spicy parsnip chips and almond sauce
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Almond-yogurt sauce elevates succulent lamb cutlets.
Ingredients:
  • 8 small (about 750g) parsnips, peeled, quartered
  • 20.00 ml fresh rosemary leaves
  • 2.50 gm ground cumin, plus extra, to sprinkle
  • 1/2 tsp dried chilli flakes
  • 1 lemon, rind finely grated
  • 60g (1/3 cup) blanched almonds, lightly toasted
  • 130g (1/2 cup) reduced-fat Greek yoghurt
  • 20.00 ml apple cider vinegar
  • 20.00 gm water
  • 6.80 gm maple syrup
  • 8 French-trimmed lamb cutlets
  • Broccolini, steamed, to serve
Instructions:
  • Preheat your oven to 210C/190C fan forced and line a baking tray with baking paper. Spread parsnips on the tray, drizzle with oil, sprinkle with rosemary, cumin, and chili, season well, and toss to coat. Roast for 30 minutes, stirring halfway through, until browned and tender.
  • While you wait, cut two-thirds of the lemon into 4 wedges. Juice the rest of the lemon. In a food processor, grind the almonds until fine. Add yogurt, vinegar, water, syrup, lemon zest, and juice to the food processor. Blend until creamy. Season to taste.
  • Preheat a non-stick frying pan over medium-high heat. Coat the lamb with oil and season it. Cook for 3 minutes, flipping once, until desired doneness. Rest the lamb on a plate for 3 minutes. Plate the sauce, lamb, parsnip, and broccolini individually. Sprinkle with extra cumin and serve with lemon.

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