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Meat
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
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.
1 tablespoon fresh thyme
3 tablespoons fresh parsley
3 tablespoons fresh cilantro
2 cloves garlic
1/4 cup oil
1 teaspoon Haddar Salt
1/2 teaspoon Pereg Black Pepper
6 lamb chops
7–8 small/medium-size parsnips, peeled and roughly chopped
1/4 cup water
4–5 cloves garlic
1/3 cup oil
Haddar Salt, to taste
Pereg Pepper, to taste
Place the herbs, garlic, oil, and spices in a food processor and blend until broken into small pieces.
Place the lamb chops in a 9×13-inch pan and spread the mixture all over the lamb chops.
Bake at 500 degrees Fahrenheit for 15 minutes, flipping after seven minutes.
Preheat oven to 350 degrees Fahrenheit.
Place the parsnip and water in a pan, cover tightly, and bake for one hour.
Place the garlic and oil in a small pan and bake at 350 degrees Fahrenheit for one hour.
Combine everything, add the salt and pepper, and blend using an immersion blender or food processor.
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.
www.thevoiceoflakewood.com
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