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Alexia Patramanis
Roasted lamb chops with parsnips and thyme
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Ingredients
Directions
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Mix the ingredients for the marinade well.
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Sprinkle the lamb chops with salt and pepper and brush them with the marinade. Let marinate for about 10 minutes.
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In the meantime, preheat the oven to 200ºC.
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Cut each parsnip into 4 long, thin parts. Cook the parsnip in about 10 minutes just until done (for cauliflower, about 2 minutes).
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Finely chop the thyme leaves and prick the butter.
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Drain the parsnip, drain and scoop with the tiger butter.
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Place the pieces of parsnip on a baking tray and grid in the oven for about 15 minutes.
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Heat a grill pan and grill the lamb chops for about 5 minutes. Turn over halfway through the grilling time.
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Serve the chops with the parsnip and garnish with some sprigs of thyme.
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Delicious with mashed potatoes.
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Nutrition
560Calories
Sodium0% DV0g
Fat66% DV43g
Protein44% DV22g
Carbs6% DV17g
Fiber0% DV0g
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