Pan-Seared Lamb Chops Recipe with Potato Puree
Enjoy succulent pan-seared lamb chops, marinated in Marzetti® Simply Dressed® Balsamic Vinaigrette, with a side of smooth and tasty parsnip potato puree.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at whatsfordinner.com.
Cooking tools:
- Skillet
- Tongs
- Tray
- Pot
- Colander
- Potato masher
- Mixing spoon
- Microwave
- Mixing bowl
- Stove
- Refrigerator
- Cutting board
- Chef's knife
- Measuring spoon
- Serving platter
- Plate
- Spoon
- Ladle
Ingredients
- 8 (3-ounce) lamb chops with rib bone, frenched
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 2 large parsnips, peeled and cut into large chunks
- 1 large potato, peeled and cut into large chunks
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/4 cup sour cream
- Pinch cayenne pepper
- 1/4 cup Marzetti® Simply Dressed® Balsamic Vinaigrette
- 2 teaspoons fresh thyme, chopped
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