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Lamb Chops with Parsnip Purée


When I think of a real Yom Tov delicacy, I think lamb. There’s something so amazingly elevated about it. The flavor is so intense and every time I bring it to the table I get oohs and aahs from both guests and family.


Prepare the Lamb Chops

1. Place the herbs, garlic, oil, and spices in a food processor and blend until broken into small pieces.
2. Place the lamb chops in a 9×13-inch pan and spread the mixture all over the lamb chops.
3. Bake at 500 degrees Fahrenheit for 15 minutes, flipping after seven minutes.


You can use dried herbs if you don’t want to use fresh ones.

Prepare the Parsnip Puree

1. Preheat oven to 350 degrees Fahrenheit.
2. Place the parsnip and water in a pan, cover tightly, and bake for one hour.
3. Place the garlic and oil in a small pan and bake at 350 degrees Fahrenheit for one hour.
4. Combine everything, add the salt and pepper, and blend using an immersion blender or food processor.
5. You can serve family-style as a side dish, or instead of mashed potatoes. I served it under the lamb chops and it was the perfect combination.

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