Lamb Cutlets With Spicy Parsnip Chips And Almond Sauce

Blending the almonds with yoghurt creates a rich and creamy sauce for these delicious lamb cutlets.

The ingredient of Lamb Cutlets With Spicy Parsnip Chips And Almond Sauce

• 8 small about 750g parsnips peeled quartered
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh rosemary leaves
• 1 tsp ground cumin plus extra to sprinkle
• 1 2 tsp dried chilli flakes
• 1 lemon rind finely grated
• 60g 1 3 cup blanched almonds lightly toasted
• 130g 1 2 cup reduced fat greek yoghurt
• 1 tbsp apple cider vinegar
• 1 tbsp water
• 1 tsp maple syrup
• 8 french trimmed lamb cutlets
• broccolini steamed to serve

The Instruction of lamb cutlets with spicy parsnip chips and almond sauce

• preheat oven to 210c 190c fan forced line a baking tray with baking paper place the parsnips on prepared tray drizzle with oil sprinkle with the rosemary cumin and chilli season well toss to coat roast stirring halfway for 30 minutes or until browned and tender
• meanwhile cut two thirds of the lemon into 4 wedges juice the remaining lemon process the almonds in a food processor until finely ground add the yoghurt vinegar water syrup lemon rind and juice process until smooth season
• heat a non stick frying pan over medium high heat spray lamb with oil and season cook turning for 3 minutes for medium or until cooked to your liking transfer to a plate and rest for 3 minutes divide sauce lamb parsnip and broccolini among plates sprinkle with extra cumin serve with lemon

Nutritions of Lamb Cutlets With Spicy Parsnip Chips And Almond Sauce

fatContent: 473 459 calories
saturatedFatContent: 25 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 26 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 29 grams protein
sodiumContent: n a

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