I discovered this recipe while doing a photo shoot for a NZ Beef and Lamb brochure. The recipe did not grab me at first glance but having made it, it is now one of my favourite meals. It is like a kiwi roast but much simpler. There are heaps of variations on the theme also. I often replace the stock with a tin of crushed tomatoes mixed with 2 tablespoons of balsamic vinegar, 1 tablespoon brown sugar, 1 teaspoon mustard and some chopped rosemary. Wonderfully easy and great comfort food!
Time to make 2 1/2 – 3 hours
4 large or 8 small lamb chops, trimmed of fat
2 carrots, cut into 2-3cm chunks
2 stalks celery, cut into 2-3cm slices
¼ pumpkin, skin left on and cut into large wedges
4 medium potatoes, unpeeled and cut in half
1 large piece of kumara, peeled if necessary and cut into thick slices
1 large or 2 small parsnips cut into thick slices
½ cabbage, cut into wedges
1 cup of water
1 teaspoon beef stock powder or one packet of gravy mix
1. Preheat oven to 180oC. Using a large roasting dish with a lid (alternatively you could cover with foil) sprinkle carrots and celery over the bottom. Lay chops over this then pumpkin, potatoes, kumara and parsnip. Over this lay the cabbage.
2. Dissolve stock powder in water and pour over. Cover with lid or double layer of foil and bake for 2 – 2 ½ hours.
Healthy habits – apply to other recipes
- buy lean meat and trim all fat
- include LOTS of vegetables – the more varieties, the more different nutrients you get