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Lamb cutlets with pears, balsamic and a parsnip mash



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12frenched lamb cutlets
2medium brown pears, thickly sliced
1clove garlic, crushed
0.33 cupbalsamic vinegar
0.33 cupchicken stock
green beans to serve
Parsnip mash
1 kglarge parsnips, peeled, chopped
0.33 cupbuttermilk


1Brush each cutlet lightly with oil. Season with salt and pepper.
2Preheat the pan to moderately-hot before adding the cutlets. Keep the heat at moderately-high. Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
3Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. Add pears and garlic to the same pan; cook, until pears are browned and just tender. Add vinegar and stock, bring to the boil. Reduce heat and simmer uncovered until mixture reduces by half.
4Serve lamb with Parsnip mash and pears, drizzle with vinegar mixture. Serve beans on the side.
5To make Parsnip mash: Boil, steam or microwave parsnips until very tender; drain. Mash parsnip with buttermilk until smooth; season to taste.


Test lamb cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy' and well done is very firm. Rest the meat for a few minutes before serving.
Best lamb cuts for pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).

Recipe suggessions based on what you have in your fridge.

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