Parsnip puree with lamb

As a child I was one of those lucky kids who had a great-grandmother still. It can be served on or off the bone. Rack of lamb is a great dish for a special occasion.

Our dish will be using just the loin. To ensure that this special cut of meat is cooked to perfection the sous vide method will be used. The lamb will crusted in an herb onion mixture and served with a creamy parsnip puree and a flavorful blackberry.

Pre-heat the oven to 2degrees. Add the lamb and cook until browne about minutes on each side. Transfer to the oven and cook until the internal temperature of the lamb reaches 50C.

Remove from the oven and set the lamb aside to rest before slicing thickly to serve. For the Parsnip Chips, place parsnip strips into the hot oil and fry until golden. This meal looks and sounds fancy, but thanks to quick-cooking lamb chops it takes just minutes to make. Lamb chops with parsnip purée recipe.

Place the lamb into the frying pan, searing all sides until golden brown.

Transfer the pan to the oven for 4-minutes or until internal temperature of the lamb reaches 48C. Slice and set aside for serving. You can start cooking the lamb just before you start to mash the parsnips. The lamb is simmered with vegetables and red wine then presented on a bed of parsnip puree and topped with gremolata and fleu de sel. Half was just right for healthy servings and easy to puree in the blender.

The liquid should come about halfway up the sides of the shanks. Put lid on the pan and place in oven. Peel the squash, cut in half and remove seeds.

Mix together the garlic puree and anchovy paste. Half way through the cooking time, spread garlic and anchovy mixture over top of lamb and season well with black pepper. This will form a lovely crust when cooked.

You can buy both garlic puree and anchovy paste in the supermarket. Kept in the fridge they last for ages. In a recent post, Slow Cooked Lamb Shanks in Red Wine Sauce, l positioned the lamb shank (pictured above) upright on a bed of parsnip puree. As soon as I saw Gordon Ramsey give a master class of his herbed lamb chops on an episode of Masterchef, I took a trip down to my local butcher, bought a rack of lamb and tried out the recipe.

It’s as delish as it looks and really simple to make. Meanwhile, put the lamb in a pan and cover with the vegetable stock. Simmer for mins until the lamb is tender.

Parsnip Puree goes beautifully with any dish that you would eat mashed potato with. Remove the lamb with a slotted spoon, then purée with the beetroot and parsnip to make a coarse purée. Loosen with a little of the vegetable stock. A buttery parsnip puree that will compliment perfectly a roast leg of lamb. Quickly reheat puree , spoon onto place and smear creating a teardrop shape, place chops on puree.

Serve with simple wilted green salad. The flavor combo here is out of this world. Fresh mint and basil with bright ginger, combined with the sweet carrot and parsnip puree , YUM! In a medium-sized saucepan, add the parsnips, garlic, milk and butter. Bring to a simmer and cook for minutes.

Season well, puree in a food processor and serve on the table in a warmed bowl.