Recipes & Tips

Honeyed New Zealand Grass-Fed Lamb Loin Chops with Roasted Pears and Parsnips Recipe

  • Servings: 4-6
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

This quick and easy meal combines flavorful New Zealand grass-fed lamb with roasted vegetables for a sweet and savory take on comfort food.

Tip: start by prepping the pears and parsnips and prepare the lamb loin chops while the vegetables are roasting in the oven.


For the Lamb:

  • 8 New Zealand grass-fed lamb loin chops (Tip: Look for the Taste Pure Nature Logo)
  • 2 teaspoons warmed honey
  • Oil
  • Salt and pepper, to taste

For the Roasted Pears and Parsnips:

  • 6 Nashi (Chinese pears), cut into wedges
  • 6 medium parsnips cut in half lengthways
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons honey
  • 2 tablespoons olive oil


For the Lamb:

  • 1. Brush lamb chops lightly with oil. Season with salt and pepper and brush each with honey.
  • 2. Preheat the pan to moderately-hot before adding the chops.
  • 3. Cook chops 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. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
  • 4. Remove chops from heat, loosely cover with foil and rest chops for 3 minutes before serving.

For the Roasted Pears and Parsnips:

  • 5. Preheat oven to 350°F.
  • 6. In a roasting dish add olive oil and parsnips.
  • 7. Spread honey and ginger on each parsnip half.
  • 8. Roast for 20 minutes then add the Nashi, toss and roast for a further 10 minutes.
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