Cooking with Parmalat: Roasted pumpkin mash and rosemary & thyme grilled lamb chops

Parmalat honey and cinnamon butter roasted pumpkin mash with Parmalat rosemary and thyme grilled lamb chops

Why settle for plain butter when you can indulge in Parmalat’s tasty range of flavoured butter? Melt it, fry it or drizzle it on your every day Winter dishes to take your cooking to the next level. To get you started, we have the perfect roasted pumpkin mash and rosemary and thyme grilled lamb chops recipes!

TOTAL TIME 1 hour 20 minutes | SERVES 4

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Parmalat honey and cinnamon butter roasted pumpkin mash

INGREDIENTS

1 kg cubed pumpkin
2 tbsp Parmalat honey and cinnamon butter, melted, plus extra from mashing
1 tsp ground cinnamon , plus extra
2 tbsp honey or maple syrup
1 tbsp chopped sage leaves
Salt and freshly ground pepper
2 tbsp-¼ cup pouring cream

METHOD

PREHEAT  the oven to 200ºC.

PLACE pumpkin on a baking tray and evenly spread out. Drizzle over melted Parmalat honey and cinnamon butter, ground cinnamon, honey, sage leaves and season with salt and pepper. Mix until evenly coated.

BAKE in the oven for 35-45 minutes or until tender and slightly browned.

REMOVE from the oven and lightly mash with a potato masher. Add 2 extra slices of Parmalat honey and cinnamon butter and the pouring cream. Mix and mash until smooth. Season to taste.

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Parmalat rosemary and thyme grilled lamb chops

INGREDIENTS

800 g- 1kg lamb chops
2 tsp ground cumin
Salt and freshly ground pepper
2-4 thin slices of Parmalat rosemary and thyme butter

METHOD

USING a paper towel, pat down your lamb chops to remove any excess moisture. Season with cumin, salt and pepper.

PREHEAT your grill pan over medium-high heat. Once smoking, place the lamb chops, fat side down and cook until golden brown and crispy, rendering off some of the fat. Once the fat side is golden brown, cook lamb chops on each side for 3-4 minutes each side.

REMOVE from the heat and drain off any excess fat in the pan. Return lamb chops and pan back to the heat and add the butter slices. Once melted, tilt your pan slightly and using a spoon, baste/spoon the butter over the lamb chops to evenly coat.

COOK for another 1-2 minutes.

SERVE with a garden salad of choice.

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TO SERVE

DISH pumpkin mash into a serving bowl and top with a few extra slices of Parmalat honey butter and ground cinnamon (optional).

SERVE alongside grilled lamb chops and a green salad for a perfectly balanced meal.

Made this delicious recipe? Tag us @foodandhomesa #CookingWithFH on Instagram.

ALSO SEE: Pork ribeye with honey and lemon glaze

Pork ribeye with honey and lemon glaze