SERVES: 4
PREP TIME: 10 min
COOK TIME: 15 min
READY TIME: 25 min
CALORIES: 165 (per serving)
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INGREDIENTS
- 500 g (1 lb) boneless lamb loin
- 4 cloves garlic, crushed
- 2 tablespoons seeded mustard
- 2 tablespoons chopped mint
- 1 tablespoon chopped coriander
- 1 tablespoon olive oil
- 500 g (1 lb) parsnips, peeled
- Oil for deep frying
- Sea salt
- Steamed zucchini (courgettes) and bok choy for serving
INSTRUCTIONS
1 Trim lamb of any fat or sinew. Combine garlic, mustard, mint, coriander and oil. Rub garlic mixture over lamb and place lamb in a baking dish. Bake at 200°C (400°F) for 10 minutes or until lamb is cooked to your liking.
2 While lamb is roasting, cut parsnips into long thin strips. Deep fry strips in hot oil until golden and crisp.
3 Drain chips on absorbent kitchen paper and sprinkle with sea salt.
4 To serve, place steamed zucchini (courgettes) and bok choy on serving plates. Slice lamb thickly and place on vegetables. Serve with parsnip chips.
NUTRITION FACTS
Calories: 164.5 Kcal
Fat: 5.4 g
Sodium: 2,342.9 mg
Potassium: 650.4 mg
Carbs: 29.6 g
Protein: 2.6 g
Vitamin A: 15.1 %
Vitamin B-12: 0.0 %
Vitamin B-6: 10.0 %
Vitamin C: 37.7 %