I really love lamb cutlets or lamb chops they are little chunks of deliciousness that can not be beaten for value. This is a slightly unusual recipe, remarkably simple and can be done in one pan so there isn’t much washing up to be done. Ideally you need a a roasting pan that can also be used on the cook top or a frying pan with a short enough handle and able to be put into the oven. If you don’t have this then I recommend frying the lamb first and then transferring to a normal roasting pan with the veges.
This is a fantastic dish for a weekend lunch or a mid week dinner because it is incredibly simple can be done quickly. About 10 minutes of preparation and then around 20 minutes in the oven while you take a shower and relax.
Parsnips are fantastic in the cooler months and they are a great replacement for potatoes. Plus their shape lends them to being cut into long chunks similar to the carrots achieving a better looking dish in the end. The turmeric is a real surprise here against the lamb, you can get fresh turmeric at most Thai vegetable stores it is worth finding it. However if you can not then use a high quality powdered turmeric, something like the Herbies product, I get this at my local health food store but their web site sells on line as well.
This recipe serves 4 people.
- 12 lamb cutlets. Get the butcher to french them for you, stripping the meat off the bones.
- 2 large parsnips, peeled, core removed, cut into pieces the size of your finger.
- 1/2 cauliflower. Cut the florets off so that the pieces are similar size to the parsnips and carrots.
- 3 carrots, peeled and cut into similar sized pieces to the parsnips.
- 3cm piece turmeric, peeled and grated, or you can use about one teaspoon of powder.
- 2 garlic cloves, crushed and finely chopped.
- 1 tsp ground cumin.
- Sea salt.
- Freshly ground pepper.
- 1/4 cup olive oil.
- Vegetable oil.
This recipe is laid out for a one pan approach, so if you do need to split it just fry the lamb as directed and transfer to the roasting dish.
- Preheat the oven to 160 fan forced or 180 normal.
- In a large bowl mix the vegetables with the olive oil, garlic, turmeric and cumin, you might want to use a large spoon or your fingers will get turmeric stained and its not pretty.
- Heat the roasting dish or pan over a medium high heat and put the vegetable oil in.
- Fry the cutlets and sear them both sides, should be about 3 minutes a side. You want a nice seared colour.
- Take the pan off the heat.
- Tip the vegetable and turmeric mixture over the cutlets in the pan, sprinkle with some sea salt and pepper and flip them around a little with tongs.
- Cover the pan loosely with foil and place into the oven for 20 minutes.
- Check the carrots to ensure they have cooked through and adjust the cooking time to suit.
- Remove from the oven and leave the foil on for 10 minutes to rest.
- Arrange some of the vegetables in the centre of the plate, if you are like me you go to the trouble of counting all the pieces to give all 4 people an even number of bits.
- Sit the cutlets on top of the veg with the bones pointing up. I like to place them all around the veg.
- Serve immediately.
Tip: This also works great for a mini roast lamb as well, grab a small easy carve lamb roast from the butcher and sear it and put it into the oven for about 15 minutes before adding the veg and covering. Pour any excess oil and spice mix over the lamb.