From Nature Pastoral Co. - Premium saltbush meats

Lamb cutlets with pears, balsamic and a parsnip mash

Lamb cutlets with pears, balsamic and a parsnip mashServes: 4
Preparation time: 20 minutes
Cooking time: 10 minutes


  • 12 frenched lamb cutlets
  • 2 medium brown pears, thickly sliced
  • 1 clove garlic, crushed
  • ⅓ cup balsamic vinegar
  • ⅓ cup chicken stock
  • green beans to serve

Parsnip mash

  • 1 kg large parsnips, peeled, chopped
  • ⅓ cup buttermilk


  1. Brush each cutlet lightly with oil. Season with salt and pepper.
  2. Preheat the pan to moderately-hot before adding the cutlets. Keep the heat at moderately-high. Cook cutlets 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.
  3. Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving.

Add pears and garlic to the same pan; cook, until pears are browned and just tender. Add vinegar and stock, bring to the boil. Reduce heat and simmer uncovered until mixture reduces by half.

Serve lamb with Parsnip mash and pears, drizzle with vinegar mixture. Serve beans on the side.

To make Parsnip mash: Boil, steam or microwave parsnips until very tender; drain. Mash parsnip with buttermilk until smooth; season to taste.


Test lamb cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy’ and well done is very firm. Rest the meat for a few minutes before serving.

Best lamb cuts for pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).

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