Colorado Lamb Chops Recipe
fines herbs, braised lamb mille feuille, parsnip
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Ingredients
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Lamb Chops
Braised Lamb Mille Feuille
Parsnip Purée
Fines Herbes
Method
Preparing the Braised Lamb Mille Feuille
- 1
Sear the Lamb Shanks
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then sear them until browned on all sides. Remove the shanks and set aside.
- 2
- 3
Deglaze the Pot
Pour in the red wine to deglaze, scraping up any browned bits from the bottom. Allow the wine to reduce for about 5 minutes.
- 4
Braise the Lamb
Return the seared lamb shanks to the pot, add the broth, bay leaves, and thyme. Bring to a simmer, cover, and cook on low heat for about 2 hours until the lamb is tender.
Cooking the Lamb Chops
- 5
Prepare the Marinade
In a small bowl, mix the chopped garlic, thyme, rosemary, salt, and black pepper with 2 tablespoons of olive oil. Rub this mixture all over the lamb chops.
- 6
Grill the Lamb Chops
Preheat a grill or grill pan over medium-high heat. Grill the lamb chops for about 4-5 minutes on each side for medium-rare.
Making the Parsnip Purée
- 7
Cook the Parsnips
Peel and chop the parsnips into small pieces. Boil them in salted water until tender, about 15 minutes.
- 8
Blend the Purée
Drain the parsnips and transfer them to a food processor. Add heavy cream, butter, and salt. Blend until smooth and creamy.