Lamb Chops with Parsnips

1. 1

   In a large skillet, heat 2 tablespoons of the olive oil until shimmering.

2. 2

   Add the parsnips and cook over moderately high heat, turning once, until golden and tender, 6 to 7 minutes.

3. 3

   Transfer the parsnips to a plate.

4. 4

   Add the apple concentrate to the skillet and boil until syrupy and reduced to 1/4 cup, about 8 minutes.

5. 5

   Add the lemon zest and juice, the parsnips and 1 tablespoon of the horseradish.

6. 6

   Season with salt and pepper and keep warm.

7. 7

   Meanwhile, in another large skillet, heat the remaining 1/2 tablespoon of olive oil until shimmering.

8. 8

   Season the lamb chops with salt and pepper, add them to the pan and cook over high heat, turning once, until the meat is cooked but still pink throughout, about 7 minutes.

9. 9

   Transfer the lamb and parsnips to plates.

10. 10

    Spoon the sauce over the lamb, top the chops with the remaining 1 tablespoon of horseradish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.