Lamb with parsnips and pears
Lamb and pears might seem an odd combination, but they work really well together. Lamb is an excellent source of protein and well-absorbed iron; remove the fat from the lamb chops to keep the saturated fat content down. The pears and parsnips are both low in calories and good sources of fibre.
Ingredients (Serves 4)
- 4 large lamb chops
- 4 tsp balsamic vinegar
- 1 tbsp soft brown sugar
- 6 sprigs fresh rosemary
- Freshly ground black pepper
- 4 pears (firm)
- 2 parsnips, peeled and cut into chunks
Pre-heat the oven to 200°C/Gas Mark 6.
Place the chops in a dish along with the balsamic vinegar, brown sugar and herbs. Coat well and leave to marinate for at least 15 minutes.
Transfer to an ovenproof dish along with the parsnips. Pour over all juices from the marinade, season with pepper and cook at the high temperature for 10-15 minutes, then reduce to 190°C/Gas Mark 5.
Add the pears and cook for a further 25 minutes or until tender.
Serve with minted peas.