Chilli & Coriander Lamb Chops with Parsnips Mash

This recipe is quick and light with no compromise on taste or flavour. The perfect dish for a dinner party to impress both eyes and mouth.


Lamb Chops:

• 6 lamb chops

• 1 tablespoon of dried chilli flakes

• 2 tablespoons of fresh coriander, finely chopped

• 2 garlic cloves, crushed and finely chopped

• 1 tablespoon of soy sauce

• 1 teaspoon of fresh ginger, finely grated

• Pinch of salt and pepper

• ½ of a fresh lemon


• 5-6 parsnips

• 50 ml of whole milk

• 1 tablespoon of unsalted butter

• Pinch of salt and pepper

Chorizo Butter

• 100g of chorizo, diced

• 2 cloves of garlic, whole

• 100g of unsalted butter


The Lamb Chops:

With a sharp clean knife, scrap the meat and fat from the bone, this will give the

chops a clean lollipop look. Wash the chops with warm water, rub with a half cut

lemon and set aside.


Using a peeler, thinly skin the parsnips and discard the peelings. Cut the

parsnips into 3cm pieces, these will allow the parsnips to cook a lot quicker.


  1. In a clean bowl, add the lamb chops along with the soy sauce, ginger, garlic, all-purpose seasoning, salt and pepper. Massage the seasoning into the lamb chops, set aside.
  2. In a small pot, half fill with water and bring to boil. Add the parsnips and a pinch of salt and boil until then parsnips are soft to touch.
  3. When the parsnips are soft, drain the water and with a whisk mash the parsnips until it becomes a smooth paste. If the parsnips aren’t soft enough, add boiling water and continue to boil.
  4. To mash, add butter and the milk a drizzle at a time. Either continue using a whisk or wooden, keep stirring the mash on a medium heat until it starts to thicken up. Set aside when it’s smooth and thick.
  5. Prepare a plate, sprinkle the fresh coriander and chilli flakes.
  6. In a hot frying pan, add a drizzle of oil and add the chops one at a time, cook on either side for 45-60 secs. Drain excess oil over the frying pan.
  7. Take the chops and press into coriander/chilli mix. Flip and press the other side, continue until enough coriander and chilli has been encrusted.
  8. In the same frying pan, add the butter and chorizo along with the garlic cloves, stir and cook until the butter had picked up a bright orange and set aside. If the garlic starts to burn during this process, remove it, a burnt garlic will result in a bitter taste.
  • To Plate:

    • Place 3 spoonfuls of mash of a plate.

    • Use the mash to uphold each lamb chop.

    • Drizzle the chorizo butter around the plate.

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