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🍽️ Tender Lamb Chops with Creamy Parsnip Puree and Red Wine Potato Sauce

680 kcal · 30 min · 4 servings

Ingredients

• 8 lamb chops
• extra virgin olive oil
• salt
• pepper (from the mill)
• 4 large parsnips
• 125 ml sweet whipping cream
• 1 level tsp grated nutmeg
• 1 tsp butter
• 0.75 l robust red wine
• 2 cloves
• 1 bay leaf
• 0.5 tsp cinnamon
• 3 garlic cloves
• 8 waxy potatoes
• 0.5 bunch chives

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Peel the garlic cloves and chop them finely.
3. 3. Heat two tablespoons of oil in a pan.
4. 4. Fry the potato cubes until golden brown on all sides.
5. 5. Add the chopped garlic and fry it briefly.
6. 6. Deglaze the mixture with red wine.
7. 7. Add bay leaves, cloves, cinnamon, salt, and pepper.
8. 8. Simmer the sauce covered on low heat for 15 to 20 minutes until the potatoes are tender.
9. 9. Remove the bay leaves and cloves from the sauce.
10. 10. Adjust the seasoning with a little more salt if needed.
11. 11. Peel the parsnips and slice them.
12. 12. Cook the parsnip slices in salted water until tender.
13. 13. Drain the cooking water, but reserve one cup of it for later.
14. 14. Puree the parsnips finely using a hand blender.
15. 15. Stir in cream, butter, salt, pepper, and grated nutmeg into the puree.
16. 16. Add one or two tablespoons of the reserved cooking water if the puree is too thick.
17. 17. Wash the chives and dry them thoroughly.
18. 18. Cut the chives into fine rings.
19. 19. Sear the lamb chops in oil.
20. 20. Season the chops with salt and coarsely ground pepper.
21. 21. Serve the lamb chops with the red wine sauce and the parsnip puree.
22. 22. Garnish the dish with the fresh chive rings.

Nutrition per serving

• kcal: 680
• Protein: 38 g · Fett/Fat: 32 g · Carbs: 52 g