Reprinted from The Edge 2003.2004
Lamb Chops with Cabernet Glaze, Caramelized Fennel and
Parsnips, and Local May Peas
Photo by Greg Bailey
6 medium parsnips, cut into 1"
1 T olive oil
salt and pepper
1 ½ cups vegetable stock
2 large heads fennel
2 T olive oil
salt and pepper
Preheat oven to 400 degrees. Mix
parsnips with olive oil, season, and bake for 10 to 15 minutes.
Cut fronds off fennel and cut a very
thin slice off bottom. Cut into 1/2" thick slices. Place slices in a single
layer in a frying pan and pour enough vegetable stock over to just cover
fennel. Simmer for 20 minutes, turning once. Transfer slices to baking sheets,
reserving cooking liquid, and drizzle with olive oil. Season with salt and
pepper and bake at 400 degrees for 10 minutes.
Blanch May peas and season with salt
and pepper and a bit of butter or olive oil.
8 thick lamb chops
2 T unsalted butter (chilled)
Preheat cast iron pan over
medium-high heat. Season lamb chops with pepper; sprinkle bottom of pan with
Kosher salt and sear chops. Transfer to a baking pan and finish in a 400-degree
oven for about 5 minutes for rare to medium rare. Remove from over, tent with
foil and allow to rest before serving. Deglaze pan with 1/2 cup good red wine
(we used the Clos Pegase Cabernet). When wine is reduced to several
tablespoons, add 1/2 cup of reserved liquid from fennel and reduce by half.
Lower heat and whisk in 1 T butter. Whisk in next tablespoon of butter and
season with pepper to taste. Pour small amount of sauce onto each plate, top
with 2 chops each, and serve with fennel, parsnips and May peas.