Classic Kiwi 'lamb and three veg'

Cut the parsnips and carrots into even-sized pieces, cutting them on the diagonal.

Place in a saucepan, cover with cold water and lightly salt.

Bring up to the boil and cook until just tender.

Drain and dry off over the heat.

Melt the butter in a large frying pan, add the parsnips and carrots and cook for 5 minutes, tossing the pan to brown evenly.

After 5 minutes add the breadcrumbs and cook until they begin to brown.

Season and add the thyme.

Heat a large frying pan over medium-high heat.

Grind some freshly ground black pepper over the lamb chops.

Place lamb chops in the pan, cooking the fat-side first to release fat and flavours.

Cook lamb chops for 10-12 minutes, turning once.

Remove from the pan to a board or warmed plate and season with salt.

Serve loin chops on the board with a scattering of thyme leaves.

Place the buttery parsnips and carrots in a warmed serving bowl.

Pass around a bowl of cooked green garden peas.

Chunky roasted kumara wedges and aioli are great here too.

Everyone dig in.