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Categories:
parsnips chicken stock heavy cream parsley fresh basil mint leaves green onions extra-virgin olive oil lemon juice lamb chops
Viewed: 52 - Published at: 4 years agoIngredients
- 1 3/4 lbs parsnips, peeled and coarsely chopped
- 2 cups chicken stock
- 1/4 cup heavy cream
- 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
- 1/2 cup coarsely chopped fresh basil leaves
- 1/2 cup coarsely chopped fresh mint leaves
- 2 None green onions, thinly sliced
- 1/3 cup extra virgin olive oil
- 2 tbsp lemon juice
- 12 None lamb chops
Method
- For the parsnip puree, place parsnips and stock in a saucepan on high heat. Bring to a boil. Reduce heat to low and simmer, uncovered, 15 mins or until parsnip is soft and stock is almost evaporated. Blend or process parsnip until smooth; return to pan. Stir in cream; cover to keep warm.
- For the salsa verde, mix herbs, onions, oil and lemon juice in a medium bowl. Season with salt and pepper.
- Season lamb chops with salt. Cook on heated oiled grill pan or skillet about 8 mins or until browned on both sides and cooked to desired doneness. Sprinkle with pepper. Serve with salsa verde and parsnip puree.
