Prep 6 mins
Cook 24 mins
Parsnips are a terrific side dish with lamb chops when mixed with apple juice, lemon and horseradish. Serve with a nice bottle of Rioja. This recipe is courtesy of F & W.
- 2 1⁄2 tablespoons extra virgin olive oil
- 1 lb parsnip, peeled, slice 1/3-inch thick (4 medium)
- 3⁄4 cup frozen apple juice concentrate, thawed (6 oz.)
- 1 lemon, juice and zest of
- 2 tablespoons prepared horseradish (drained)
- fresh ground black pepper
- 2 1⁄2 lbs lamb loin chops, 1-inch thick (8 chops)
- In a large skillet, heat 2 tablespoons of olive oil until shimmering. Add the parsnips and cook over moderately high heat, turning once, until golden tender, 6 to 7 minutes. Transfer to a plate.
- Add the apple concentrate to skillet and boil until syrupy and reduced to 1 1/4 cup, about 8 minutes. Add the lemon juice and zest, the parsnips and 1 tablespoon of horseradish. Season with salt and pepper and keep warm.
- Meanwhile, in another large skillet, heat the remaining 1/2 tablespoon of oil until shimmering. Season the lamb chops with salt and pepper, add to pan and cook over high heat, turning once, until cooked but still pink throughout, about 7 minutes.
- Transfer the lamb and parsnips to plates. Spoon the sauce over the lamb, top the chops with the remaining 1 tablespoon of horseradish and serve.