Pan-Seared Lamb Chops with Parsnip Potato Puree

Name: Pan-Seared Lamb Chops with Parsnip Potato Puree
Prep time: 14 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 8 (3-ounce) lamb chops with rib bone, frenched; 1 teaspoon black pepper; 1 teaspoon kosher salt; 1 tablespoon vegetable oil; 2 large parsnips, peeled and cut into large chunks; 1 large potato, peeled and cut into large chunks; 2 tablespoons unsalted butter; 1 teaspoon salt; 1/4 cup sour cream; Pinch cayenne pepper; 1/4 cup Marzetti® Simply Balsamic Vinaigrette Dressing & Marinade; 2 teaspoons fresh thyme, chopped

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Enjoy succulent pan-seared lamb chops, marinated in Marzetti® Simply Balsamic Vinaigrette Dressing & Marinade, with a side of smooth and tasty parsnip potato puree.

Lamb Chops with Parsnip Potato Puree HeroA

READY In

45 Minutes

PREP TIME

14 Minutes

COOK TIME

30 Minutes

SERVES

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Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4:

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.

Step 5:

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.