Herb marinated double-cut lamb chops with creamy parsnip puree and a fig port reduction.
For this dish, I partially deboned a rack of lamb to make thick-cut chops. I utilized the bones I removed to make a stock that fortified the finished sauce. I realize this is a lot of work! Not everyone is into spending this much time on a meal. If you are into it, check out the video below.
For a quicker version, instead of deboning the rack, cut it with two-three bones per chop. I do suggest marinating the chops overnight, but if you are in a crunch, an hour will do.
Beef broth can be substituted for making the stock. Beef broth can be a little bland. So, I would add additional herbs to the port reduction.
I served these chops with a few roasted brussels sprouts which, I did not include in the recipe.
To make the sprouts, preheat the oven to 425 degrees. Cut the sprouts in half, season with salt, pepper, and olive oil. Roast in the oven for 30 minutes, or until tender and golden.
Lamb Chops with Parsnip Puree
Ingredients
Lamb
- 1 lamb rack
- 1 1/2 tsp rosemary chopped
- 1 1/2 tsp sage
- 1 tbsp garlic
- 1 1/2 tbsp olive oil
- salt and pepper
Stock
- 1 carrot rough chopped
- 5 garlic cloves
- 1/2 onion rough chopped
- 4-5 rib bones
- 8 cup water
- 1/8 tsp chili flake
- 2 bay leaf
- 1 sprig rosemary
- 1 sprig sage
- 1/4 tsp thyme
- 1/2 tsp black peppercorn
- 1/2 cup port
Parsnip
- 3 parsnips peeled and chopped 3 cups
- 2 tbsp butter
- 3/4 cup cream
- 1/3 tsp salt
Fig Port Reduction
- 1/2 onion minced 1 cup
- 1/2 cup dried figs minced 3-4
- 1 tsp garlic minced
- 1/2 cup port
- 2 cups lamb stock or substitute beef broth
- 1 tsp butter
- 1 tbsp butter
- 1 tsp oil
- 1 sprig sage
- 1 sprig rosemary
- salt and pepper to taste
Instructions
Lamb
- Remove every other bone from the lamb rack. Trim off any excess fat and thick silver skin. Cut into 4 chops.
- Rub the chops with 1/2 tbsp olive oil, rosemary, garlic, sage, salt, and pepper. Refrigerate at least 1 hour preferably overnight.
- Preheat oven to 350 degrees. Heat a large skillet with 1 tbsp olive oil. Sear all sides of the chops and cook in the oven for 10-15 minutes until 130-135 degrees. Medium rare. Remove from the oven and rest for 10 minutes. Serve with parsnip puree and fig reduction.
Stock
- Preheat oven to 400 degrees. In a large deep sided skillet place onion, garlic, carrot, and lamb bones and cook in the oven for 30 minutes.
- Transfer the skillet to the stove and add the port. Heat over medium heat. Add all other ingredients. Bring to a simmer and reduce heat to medium low. Reduce the liquid to two cups. Strain and skim any fat.
Parsnip Puree
- Cook parsnips in a pot with water until they are fork tender. Strain and rice (or puree in food processor) Mix in butter, cream and salt.
Fig Port Reduction
- Heat a large skillet with oil and 1 tsp butter over medium heat. Add the onion and cook until lightly caramelized. Add the garlic, herbs, and figs. Cook for 1 minute. Add the port. Let the alcohol cook off and add the stock. Bring to a simmer, reduce the heat and cook until thickened. Remove the herb stems and whisk in 1 tbsp butter. Season with salt and pepper.
