Lamb Chops with Parsnips
Lamb Chops with Parsnips might be just the main course you are searching for. This recipe makes 4 servings with 1065 calories, 48g of protein, and 85g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have apple juice concentrate, olive oil, parsnips, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
In a large skillet, heat 2 tablespoons of the olive oil until shimmering.
Add the parsnips and cook over moderately high heat, turning once, until golden and tender, 6 to 7 minutes.
Transfer the parsnips to a plate.
Add the apple concentrate to the skillet and boil until syrupy and reduced to 1/4 cup, about 8 minutes.
Add the lemon zest and juice, the parsnips and 1 tablespoon of the horseradish. Season with salt and pepper and keep warm.
Meanwhile, in another large skillet, heat the remaining 1/2 tablespoon of olive oil until shimmering. 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.
Transfer the lamb and parsnips to plates. Spoon the sauce over the lamb, top the chops with the remaining 1 tablespoon of horseradish and serve.