New Zealand lamb cutlets with parsnip puree
Ingredients
500g (2-3 large) parsnips, peeled
25g butter
2 cloves garlic, peeled and halved
1 leek, 10cm, chopped small
1⁄2 tsp salt
1 cup water
1⁄4 cup cream
NZ rack of lamb
4 servings baby carrots
4 servings beans
4 servings fresh parsley, sprigs to garnish
Method
Cut parsnips in quarters lengthwise, then remove core. Cut parsnips in small chunks.
Melt butter in a saucepan. Add parsnip, leek and garlic season with salt. Cook gently, stirring, for a few minutes.
Add water and bring to a low simmer. Cover and cook gently for 15 minutes or until very tender. Strain, reserving vegetables and liquid separately.
Puree vegetables with cream, adding cooking liquid as required to make a soft puree. Adjust salt to taste. Return puree to pan to reheat for serving.
Meanwhile season lamb rack with rosemary (optional) pan-fry and finish in the oven until medium rear.
Spread a generous spoonful of parsnip puree on each plate. Arrange carrot slices and beans on puree with a scattering of tiny leaves and parsley. For servings make into cutlets as per photo or leave as a whole lamb rack.
