Thread: Bistro Rufus
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Old 02-15-2011, 11:23 AM   #74
Kubla Kemba
rufuspaul's Avatar
Join Date: Oct 2007
Location: Charlotte
Posts: 22,483
Default Re: Bistro Rufus

Made a dish similar to this on Sat. for an early Valentine's dinner.

Trader Joes sells these great little racks of lamb from New Zealand that are fairly inexpensive and quite tasty. I took one and cut it into individual chops, pan seared and served with a garlic herb butter over a parsnip puree.

6 small lamb chops cut from the rack, bone in.
several sprigs of thyme and rosemary
olive oil
herb butter (recipe follows)
parsnip puree (recipe follows)

Heat a few tablespoons of olive oil in an iron skillet over medium low heat. Add the rosemary and thyme and let it flavor the oil for a few minutes. Remove the herbs and crank the heat up to high. Season the chops with salt and pepper and cook to desired temperature (3-4 min. per side for med. rare) making sure to get the pan hot enough to produce some nice browning. Remove to a warm plate, top each chop with a slice of the herb butter, cover loosely with foil and allow to rest 5 min. before serving. Serve 2 or 3 chops per plate over the parsnip puree and garnish with sauteed fresh veggies.

Herb Butter

1 stick unsalted butter, room temperature
1 clove garlic, minced
hand full of mint, chopped
hand full of parsley, chopped

Mix all the ingredients, form the mixture into a tube shape and wrap in plastic wrap. Place in the refridgerator for a few hours. When ready cut thin slices and place on the chops. Left over butter can be kept in the freezer.

Parsnip puree

6 large parsnips
1 celery root
1 cup heavy cream
1 stick unsalted butter
1 tsp brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg

Peel the parsnips and celery root and cut into even sized chunks. Place in a pot, cover with cold water and bring to a boil. Cook for 20 minutes or until fork tender. In the meantime heat the cream, butter, brown sugar, cinnamon and nutmeg in a sauce pan over low heat until the butter is melted and the sugar has dissolved. Drain the parsnips and celery root in a collander and mash with a potato masher or run through a food mill or ricer. Stir in the cream mixture and season with salt and pepper.
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