Pan-Seared Lamb Chops with Parsnip Potato Puree

Remove lamb chops from refrigerator 30 minutes before cooking. Season lamb with salt and black pepper. Heat oil in a large skillet over medium-high heat.

Sear chops, cooking 3 to 4 minutes per side, for medium-rare meat (or longer for desired doneness). Remove from pan and place on a tray.

Place parsnips and potato chunks in a large pot and cover with cold water. Place on high heat and bring to a boil. Reduce heat to medium and cover with a lid.

Cook for 20 minutes or until vegetables are tender. Drain well. Return vegetables to pot and smash with a potato masher. Add butter, sour cream, salt, black pepper, and cayenne pepper and continue to mash until smooth.

Place the balsamic dressing and thyme in a microwave safe bowl. Microwave for 30 seconds. Serve chops with parsnip potato puree and drizzle with balsamic dressing.