Roasted Lamb Chops Recipe
parsnip puree, tri-color carrots, pistachio, pomegranate, mint jus
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Ingredients
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Lamb Chops
Parsnip Puree
Tri-Color Carrots
Pistachio and Pomegranate Garnish
Mint Jus
Method
Preparing the Lamb Chops
- 1
- 2
Roast the Lamb
Preheat the oven to 400°F (200°C). Place the marinated lamb chops on a baking sheet and roast for 15-20 minutes, or until they reach your desired level of doneness.
Making the Parsnip Puree
- 3
Prepare Parsnips
Peel and chop the parsnips into even-sized chunks.
- 4
Cook Parsnips
Boil the parsnips in salted water until tender, about 15 minutes.
- 5
Blend the Puree
Drain the parsnips and transfer them to a blender. Add butter, heavy cream, salt, and black pepper. Blend until smooth and creamy.
Roasting the Tri-Color Carrots
- 6
Prepare Carrots
Wash and peel the tri-color carrots. Cut them into similar sizes for even cooking.
- 7
Season and Roast
Toss carrots with olive oil, honey, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes at 400°F (200°C) until tender and caramelized.
Preparing the Garnish
- 8
Chop Pistachios and Mint
Roughly chop pistachios and mint leaves. Set aside for garnish.
- 9
Prepare Pomegranate
Remove seeds from the pomegranate and set aside.
Making the Mint Jus
- 10
Simmer the Stock
In a saucepan, bring the chicken or vegetable stock to a simmer.
- 11
Add Mint and Season
Add fresh mint leaves, salt, and black pepper to the stock. Simmer for 5-10 minutes to infuse the flavors.
- 12
Strain the Jus
Strain the mint jus to remove the mint leaves before serving.
