Lamb Chops with Parsnip Fries
Lamb Chops with Parsnip FriesPrint
For the lamb:
- 4 lamb loin chops
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon dried thyme or oregano
- Kosher salt
- Freshly cracked pepper
For the parsnips:
- 2 pounds parsnips peeled and cut in 1/2 inch thick fries
- 3 tablespoons olive oil
- 1 teaspoon dried thyme1
- teaspoon kosher salt
- Couple cracks fresh pepper
- For the lamb, add the paprika and next 3 ingredients to a small bowl and mix well. Season the lamb with a good pinch of salt, a crack of pepper, and a generous dusting on the spice rub on each side. Let rest at room temperature for 30 minutes before you cook them.
- Pre-heat oven to 425 degrees with a large sheet pan inside. Toss the cut parsnips with all of the remaining ingredients and mix well. Carefully arrange the parsnips on the hot sheet pan in one singe layer. Cook for 25 minutes, flip the fries over if they look well browned on top, and cook for another 10-20 minutes until well browned. If the fries are not browned on top after 20 minutes, don't bother turning them, just continue cooking.
- When the parsnips are almost ready, pre-heat a cast iron pan over medium-high heat with 1-2 tablespoons of oil. Sear the lamb on one side for 3-4 minutes until its well browned. Flip over and transfer the pan to oven for 7 minutes. The lamb will be close to medium but still have a little pink inside. Cook 3-4 minutes longer for medium doneness.
- Rest the meat for 5 minutes on a clean plate under some tin foil so the juices can redistribute. Serve with fries and enjoy!