Wednesday, November 20, 2013

Lamb Chops Saltimbocca with Parsnips and Roasted Jus


Double lamb chops make an impressive entrée, especially when the preparation is a few steps up from broiling or grilling. TIP: Wrap the chops with prosciutto before sautéing and separately roasts the trimmings from the chops. These are roasted with garlic and shallots as the base for a flavorful jus; lightly browned parsnips complete the plate.


Ingredients:

  •          2 lamb racks, frenched (reserve trimmings)
  •         8 garlic cloves, unpeeled
  •          2 shallots, thinly sliced
  •          1/4 cup dry white wine
  •          Kosher salt, to taste
  •          8 long, thin parsnips with tops
  •          1 tbsp. freshly ground black pepper
  •          8 slices prosciutto di Parma (6 oz.)
  •          3 bay leaves
  •          4 oz. unsalted butter


Steps:

  1. In heavy-bottomed pan or Dutch oven, combine lamb trimmings and garlic; roast at 425 F until garlic is golden, about 15 min. Transfer trimmings to plate; set aside. Add shallots to rendered fat and garlic; roast until shallots are golden, about 10 min., stirring occasionally.
  2. Remove pan from oven; transfer garlic to plate with lamb trimmings. Place pan on stovetop over med.-high heat. Stir in wine, using a wooden spoon to scrape up browned bits from bottom; simmer until wine is reduced by 2/3, about 2 min. Return roasted trimmings to pan, reserving garlic for later.
  3. Pour water over trimmings just to cover; bring liquid to a boil. Reduce heat to med.-low; simmer 45 min. Turn off heat; strain jus through fine-mesh sieve into med. bowl and set aside.
  4. Bring large pot of salted water to a boil. Fill large bowl half-full with ice; cover with water and set aside. Remove parsley tops from parsnips; remove leaves from stems. Discard stems; set leaves aside. Peel parsnips; blanch in boiling water 2 min. Transfer to ice water bath to stop cooking. Transfer parsnips to towel-lined sheet pan; set aside.
  5. Place chops on another sheet pan; season both sides with black pepper. Place a few parsley leaves on top of each chop; wrap a piece of prosciutto around each chop so seam is on underside and meat is completely enclosed. (Do not cover the bone.) Finely chop 2 tbsp. remaining parsley; set aside.
  6. Lightly coat large skillet with nonstick cooking spray; heat over med.-high heat. Add chops, parsley-side down; cook until browned, 6 to 8 min. Turn chops over; add butter, bay leaves and reserved roasted garlic. Cook until chops are browned, 6 to 8 min; turn chops over and cook to med.-rare, about 8 min. longer. Remove chops from pan; cover and set aside.
  7. Place blanched parsnips in drippings in pan; brown on all sides, about 8 min. total. Pour in reserved lamb jus; bring to a simmer. Reduce heat to med.; simmer 1 min. Add chopped parsley. Serve parsnips and jus alongside chops.

No comments:

Post a Comment