Mint & Ginger Crusted Lamb Chops with Carrot & Parsnip Puree

Things have been nuts lately and busyness has kept this post in my back pocket for too long.  I made this several weeks ago and I feel bad that I have deprived you of this wonderful dish for so long.  Also because I thought I wasn’t busy enough with school, a blog, a husband, 4 dogs, a house to clean, and laundry; I decided to seize an opportunity and start working weekends in a real professional kitchen.  This past weekend was my first working weekend, I didn’t burn down the kitchen, success! I am all clear to return this weekend for work.

This dish is honestly hit it out of the park good.  If you have been wanting to try lamb for the first time this is an excellent dish to start with.

Peel and slice the carrots and parsnips 1/2  inch thick.

Place carrots and parsnips in a large saucepan, cover with milk add garlic, and salt.  Bring to a boil.  Reduce the heat, place the cover askew, and simmer 20 minutes, until the vegetable are very soft.

At this point you can start on you lamb chops if you like.

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 to taste with salt and pepper, return to pot and set aside until ready to use.

Season 8 double lamb chops with salt and pepper.

Mince mint, basil and ginger root.

Interesting combo isn’t it, trust me it’s wonderful.

In a bowl combine minced herbs, panko bread crumbs, salt and melted butter.  Mix together until well combined and mixture holds a bit.

In a very hot skillet drizzled with a little olive oil, quickly sear the 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.

Quickly reheat puree, spoon onto place and smear creating a teardrop shape, place chops on puree.  Serve with simple wilted green salad.

The flavor combo here is out of this world.  Fresh mint and basil with bright ginger, combined with the sweet carrot and parsnip puree, YUM!  Not only does this dish taste incredible but creamsicle orange with bright green make it a feast for the eyes as well.

I go these recipes from a new and now favorite cookbook Radically Simple by Rozanna Gold.  All of her recipes are easy, using simple accessible ingredients perfect for any level of cook.  This was all that and a bag of chips, it was easy with simple flavors that packs an awesome punch.

Print Recipe

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.