Honey Glazed Lamb Chops with Cauliflower-Potato Mash, Parsnips, Fried Scallions & a Sweet Cherry Sauce

I had leftover sweet and sour cherry sauce from the duck that I made yesterday and I didn’t want to waste it / leave it in a pint container in my fridge… because who knows when I’ll be able to use it again/cook again. My life is so busy now and I only have time to unwind during my days off, which are on Wednesdays and Thursdays.

I think this dish might have had too many things going on all at once. At least, I know this and I can prepare something better the next time I make something similar to this.

[100% organic]

For the Parsnips

  • 2 parsnips, quartered lengthwise
  • Olive oil
  • Salt & freshly ground pepper

Preheat oven to 350°F and peel parsnips. Quarter them lengthwise and toss with olive oil and salt & pepper. Bake for 20-30 minutes, until golden brown and tips begin to burn. Reserve and keep warm.

For the Creamer Potatoes

  • 8 creamer potatoes
  • 1 bay leaf
  • 2 thyme sprigs
  • 1 TBS black peppercorns
  • ½ garlic head
  • Salt

In a pot of lightly salted cold water, boil potatoes with bay leaf, thyme, peppercorns, and garlic. Bring to a boil and simmer at low heat for 20 minutes.

Cool in boiling liquid while you work on the other parts.

For the Cauliflower-Potato Mash

  • 1 cauliflower head, white parts only
  • 1 small Yukon gold potato
  • ¼ cup milk
  • 1 TBS parsley, finely chopped
  • Salt & freshly ground pepper

I boiled the Yukon gold with the creamer potatoes. Chop the cauliflower into small pieces and place in a pot with enough water to cover. Boil until tender, approximately 15-20 minutes.

Drain well, and transfer to a bowl with the cooked and chopped Yukon gold potato. Using a masher or fork, mash the cauliflower + potato until slightly chunky. Season, then add in the milk. Taste for seasoning then mix in parsley and keep warm.

For the Sauce

For the Lamb Chops

  • 4 lamb chops, trimmed
  • 3 thyme sprigs
  • 2 TBS butter
  • Olive oil
  • Honey
  • Salt & freshly ground pepper

Take lamb chops out from fridge 20 minutes before cooking. Season chops with salt and pepper then in a pan, melt butter and add splashes of olive oil. Once hot, add thyme and sear all sides of chops. Remove from hot pan and place on a wire rack, on top of a sheet tray lined with foil.

In a 475°F oven, bake for 15-20 minutes to medium-done. Take out and allow to rest for 5-10 minutes. While hot, brush with honey.

For the Finish

  • 2 scallions, thinly sliced
  • Parsley, finely chopped
  • Oil, for frying
  • Salt

In a pan, heat some oil for frying. Fry sliced scallions, drain oil, and season with salt. Set aside.

TO ASSEMBLE

Slice the lamb chops to check for doneness.

Spoon the cauliflower-potato mash, spoon the sauce around it, arrange the lamb chops and parsnips over the mash, place the halved creamer potatoes around and top with fried scallions. Sprinkle excess chopped parsley over everything.

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