Fantastic dish for a weeknight dinner! We have panko crusted this lamb. Wasabi rub, panko crusted and baked. Served with miso parsnip puree, organic duio color cauliflower and drizzled with our balsamic soy reduction! As always please check our channel for more recepies!
Indegridents
Lamb chops
purple and yellow cauliflower
Parsnip
Heavy creme
Milk
Butter
Garlic
Salt and pepper
Garlic and onion powder
Paprika
Thyme
Bay leaf
Italian seasoning
Panko bread crumbs
Soy sauce
Balsamic vinegar
Wasabi
Yellow miso
Panko lamb chops
1 rack of lamb
1/4 cup wasibi paste
2 cups panko bread crumbs
1 tablespoon Italian seasoning
Salt and pepper to taste
Parsnip puree
1 pound parsnips, peeled and sliced
Pinch of salt and pepper
1/2 cup milk
1/2 cup heavy cream
3 clove of garlic
1 sprig of thyme
1 bay leaf
1 stick unsalted butter
2 tablespoons yellow miso
Balsamic soy reduction
1/4 cup balsamic reduction
2 tablespoons soy sauce
Instructions:
1. Pat down 1 rack of lamb dry. Make sure to coat all sides generously with salt and pepper.
2. Next heat cast iron skillet on high with 1 tbsp vegetable oil. Sear fat side down first for 3-4 minutes then flip onto bone side.
3. Add 3-4 cloves of crushed garlic, 2 tbsp unsalted butter and 2 sprigs of thyme. Baste the chops till a nice golden brown. Cook at 375* for 10-15 minutes or until your meat reaches 120-125* for med rare.
4. Cut 1 head of purple and yellow cauliflower into pieces. Next add in 2 tbsp EVOO salt and pepper to taste and mix well. Pour into baking sheet and cook at 350* till brown.
5. 1 lb skinned sliced Parsnip. 1 stick of unsalted butter, 1/2 cup of heavy cream and 1/2 cup whole milk goes into pot. Next add 3 cloves of garlic, 2 Bay leaves and 1 sprig of thyme. Simmer on low to medium till al-dente. Once ready add 2 tbsp miso paste, salt and pepper and blend well.
6. 2 cups of panko bread crumbs. 1 tbsp dried oregano and thyme as well as a pinch of salt and pepper. Mix well and place onto baking sheet. Bake till brown.
7. As lamb is ready let it rest for 10 minutes. Coat lamb with 2 tbsp wasibi paste for glue and rub panko crust on all sides. Next cut lamb chops into bone pieces. Another coat of panko crust can be added as needed.
8. Soy balsamic reduction we take 1/4 cup soy sauce, 1/4 cup balsamic reduction and heat till simmer. Drizzle onto plate as needed.
9. To plate we place our miso parsnip puree on the bottom, surrounded by 3 pieces of lamb and some of our cauliflower surrounding plate with a drizzle of our balsamic glaze.
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Wine: Tandem Ars In Vitro
Tasting notes: A cherry red colour. A mountain wine with a powerful expression of the terroir. Mineral, with intense floral aromas predominately violets, on a background of cherries and strawberries. On the palate it is a fresh wine, lengthy, persisting for a long time, and displaying again the Merlot variety’s floral character.
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