Jul 14 2026
Restaurants›W.A. Frost & Company›Lamb Chops Recipe

Lamb Chops Recipe

Inspired by W.A. Frost & Company
Time1h 30m
Serves4

Root Vegetable Hash, Braised Short Rib, Parsnip Puree

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Ingredients

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Lamb Chops

Root Vegetable Hash

Braised Short Rib

Parsnip Puree

Method

Lamb Chops

  1. 1

    Prepare the Lamb Chops

    In a bowl, mix olive oil, minced garlic, rosemary, salt, and pepper. Rub the mixture onto the lamb chops and let marinate for at least 30 minutes.

  2. 2

    Cook the Lamb Chops

    Preheat a grill or skillet over medium-high heat. Cook the lamb chops for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

Root Vegetable Hash

  1. 3

    Cook the Vegetables

    In a large skillet, heat olive oil over medium heat. Add diced potatoes, carrots, parsnips, and onion. Season with salt and pepper. Cook until the vegetables are tender and golden, about 15-20 minutes.

Braised Short Rib

  1. 4

    Brown the Ribs

    In a large pot, heat some oil over medium-high heat. Season the short ribs with salt and pepper and brown them on all sides. Remove and set aside.

  2. 5

    Sauté the Vegetables

    In the same pot, add onion, carrots, and garlic. Sauté until the onion is translucent.

  3. 6

    Braised the Ribs

    Add the browned short ribs back to the pot, pour in the beef broth and red wine. Add thyme. Bring to a simmer, cover, and cook on low heat for 2-3 hours until tender.

Parsnip Puree

  1. 7

    Prepare the Parsnips

    In a pot, boil the chopped parsnips until tender, about 15-20 minutes. Drain and return to the pot.

  2. 8

    Make the Puree

    Add butter, milk, salt, and pepper to the cooked parsnips. Use an immersion blender or food processor to puree until smooth.

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