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Lamb Chops with Parsnip Puree

Course Dinner, Main Course
Total Time 1 day 1 hour
Servings 4

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.