Recipes
Loin Lamb Chops With Mashed Parsnips And Carrots
The meat’s juicy, gamy taste is coupled with tarragon-infused root vegetables.
Yield: 4
Cook Time: 30 minutes
Ingredients
3/4 pound parsnips, peeled and thickly sliced
3/4 pound carrots, peeled and thickly sliced
Kosher salt
7 tablespoons extra virgin olive oil
1 tablespoon chopped tarragon
1 tablespoon butter
2 1/2 pounds loin lamb chops
Freshly ground black pepper
1 tablespoon chopped garlic
1 1/2 tablespoons chopped ginger
3/4 pound carrots, peeled and thickly sliced
Kosher salt
7 tablespoons extra virgin olive oil
1 tablespoon chopped tarragon
1 tablespoon butter
2 1/2 pounds loin lamb chops
Freshly ground black pepper
1 tablespoon chopped garlic
1 1/2 tablespoons chopped ginger
Directions
Heat oven to 400 degrees. In saucepan, combine parsnips and carrots. Cover with 1/2 inch salted water. Bring to a boil, then reduce heat and simmer until soft. Drain, reserving 1 cup cooking water. Pulse in a food processor, pouring in 5 tablespoons olive oil and enough cooking water to make a slightly chunky, loose purée. Stir in tarragon. Keep warm.
Serve With:
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