Mint & Ginger Crusted Lamb Chops with Carrot & Parsnip Puree

Double Lamb Chops with Mint & Ginger Crust (Radically Simple by Rozanne Gold) (serves 4) 

  • 2 cups panko bread crumbs
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh basil
  • 1/4 cup minced peeled fresh ginger
  • 7 tbs unsalted butter, melted
  • 8 double rib lamb chops, about 1 3/4 inches thick and 5 oz each

Preheat oven to 450 degrees. Combine the panko, mint, basil, ginger and 3/4 tsp salt in a bowl, drizzle butter into herb mixture, mix until well combined.

Season the lamb with salt and pepper.  Heat a skillet over high heat, drizzle with olive oil.  Quickly sear the lamb chops evenly on all sides.  Pack the bread crumb mixture onto the top of the lamb chop (not on the cut sides) so that it adheres.  Roast 15 to 18 minutes, until an instant-read thermometer registers 125 degrees.  Let stand for 5 minutes, serve.


Carrot & Parsnip Puree (Radically Simple by Rozanne Gold) (serves 4)

  • 1 lb carrots
  • 1 lb parsnips
  • 2 cups whole milk
  • 1 lg garlic clove
  • 2 tbs unsalted butter

Peel the carrots and parsnips and cut into 1/2 inch pieces.  Place in a large saucepan.  Add the milk (it will cover the vegetables), garlic, and salt.  Bring to a boil.  Reduce the heat, place the cover askew, and simmer 20 minutes, until the vegetable are very soft.  Drain, saving the liquid.  Transfer the vegetables to a food processor and process until very smooth, adding cooking liquid as needed to make a thick and creamy puree; add the butter and process.   Press through a fine mesh strainer; season with salt and pepper.

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