SERVES: 4
PREP TIME: 10 min
COOK TIME: 50 min
READY TIME: 1 hour
CALORIES: 450 (per serving)
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INGREDIENTS
- 8 small parsnips, peeled and sliced
- 6 small carrots, peeled and sliced
- Olive oil
- 8 double lamb cutlets
- 1/2 cup grated parmesan cheese
- 2 tablespoons wholegrain mustard
- 2 tablespoons chopped basil
- Cracked black pepper
INSTRUCTIONS
1 Place parsnips and carrots on a baking tray, sprinkle with olive oil and bake at 200°C (400°F) for 30 minutes.
2 Preheat a large frypan over medium heat. Add lamb cutlets to pan and cook for 1 minute on each side or until they are sealed and brown. Remove cutlets from pan.
3 Combine parmesan, mustard, basil and pepper, and spread over lamb cutlets. Place cutlets on a baking tray and reduce oven temperature to 150°C (300°F). Cook lamb for 20 minutes or until it is cooked to your liking.
4 To serve, place parsnips and carrots on serving plates and top with lamb cutlets.
NUTRITION FACTS
Calories: 450 Kcal
Fat: 7.2 g
Cholesterol: 8.0 mg
Sodium: 220.8 mg
Potassium: 255.8 mg
Carbs: 5.0 g
Protein: 51 g
Vitamin A: 11.9 %
Vitamin B-12: 12.5 %
Vitamin B-6: 3.5 %
Vitamin C: 3.0 %