| 1. |
Boil, steam or microwave parsnips until tender; drain.
Mash parsnip
in bowl with buttermilk until smooth; season to taste. |
| 2. |
Meanwhile, heat large, lightly oiled, non-stick frying pan; cook cutlets, in batches, until browned both sides. Cover to keep warm. |
| 3. |
Add pears and garlic to same pan; cook, until pears are browned
and just tender.
Add vinegar
and stock; bring to a boil. Reduce heat;
simmer, uncovered, until sauce reduces by half. |
| 4. |
Boil, steam or microwave beans until tender, drain. Serve lamb with
parsnip mash, beans and pears; drizzle with vinegar mixture. |
