Recipes & Tips

Classic Kiwi Grass-fed Lamb & Three Veg Recipe

  • Servings: 4
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes

When cooked quickly New Zealand grass-fed lamb loin chops develop a delicious caramelized crust and have a pink juicy center. Paired with buttery parsnips and carrots, chunky sweet potatoes and a side of peas, you have yourself a kiwi classic and dinnertime favorite.

Tip: Bring lamb chops back to room temperature before cooking.


For the Lamb:

  • 4-6 New Zealand grass-fed lamb loin chops (Tip: Look for the Taste Pure Nature logo)
  • Salt and pepper, to taste

For the vegetables:

  • 2-3 parsnips, peeled and trimmed
  • 2-3 carrots, peeled and trimmed
  • 1 sweet potato, peeled and diced into ½-inch cubes
  • 3 tablespoons butter
  • ½ cup fresh white breadcrumbs
  • 2 teaspoons roughly chopped thyme leaves
  • Salt and pepper, to taste

For the pan sauce (optional)

  • ½ cup red wine
  • 1 cup beef stock
  • 1 tablespoon butter, cubed and cold
  • Salt and pepper, to taste

To serve:

  • A few thyme leaves for sprinkling
  • Cooked peas


For the lamb:

  • 1. Heat a large frying pan over medium-high heat.
  • 2. Sprinkle freshly ground black pepper over the lamb chops. Place lamb chops in the pan, cooking the fat-side first to release fat and flavors. Cook lamb chops for 10-12 minutes, turning once. Remove from the pan to a board or warmed plate and season with salt.

For the vegetables:

  • 3. Cut the parsnips and carrots into even-sized pieces, cutting them on the diagonal.
  • 4. Place parsnips and carrots in a saucepan with sweet potatoes, cover with cold water and lightly salt. Bring up to the boil and cook until just tender. Drain and dry off over the heat.
  • 5. Melt the butter in a large frying pan, add the parsnips, sweet potatoes and carrots and cook for 5 minutes, tossing the pan to brown evenly. After 5 minutes add the breadcrumbs and cook until they begin to brown. Season with salt and pepper, to taste, and add the thyme.

For the pan sauce (optional):

  • 6. Pour the red wine in the hot frying pan and reduce by half. Add the beef stock and reduce by half again. Add the butter and swirl until glossy. Season with salt and pepper and strain into a warmed jug to serve.

To serve:

  • 7. Serve loin chops on the board or warmed plate with a scattering of thyme leaves.
  • 8. Place the buttery parsnips, sweet potatoes and carrots in a warmed serving bowl.
  • 9. Enjoy with a bowl of cooked green peas.
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