Pan-seared Lamb Chops With Parsnip Potato Puree

 in Favorite Recipes by

Provided by Janice Smith for the March 2016 issue of BurlesonNOW Magazine.

Lamb:

  • 8 3-oz. lamb chops with rib bone frenched
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 Tbsp. vegetable oil
  • 1/4 cup Ortalli Fig Balsamic Vinegar Glaze
  • 2 tsp. fresh thyme, chopped

Parsnip Potato Puree:

  • 2 large parsnips, peeled and cut into large chunks
  • 1 large potato, peeled and cut into large chunks
  • 2 Tbsp. unsalted butter
  • 1/4 cup sour cream
  • 1 tsp. salt
  • Pinch cayenne pepper
  1. To prepare lamb: Remove lamb from refrigerator 30 minutes before cooking. Season with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear chops, cooking 3-4 minutes per side for medium rare meat. Remove lamb from pan and place on a tray.
  2. Place Ortalli Fig Balsamic Vinegar Glaze with thyme in a microwave-safe bowl. Microwave for 30 seconds and set aside.
  3. To prepare parsnip potato puree: Place parsnips and potato chunks in a large pot and cover with cold water. Bring to a boil, reduce heat to medium and cover with a lid. Cook about 20 minutes, or until vegetables are tender. Drain well. Return vegetables to the pan and smash with a potato masher. Add butter, sour cream, salt and pepper and continue to mash until smooth.
  4. Serve chops with parsnip potato puree drizzled with thyme glaze.