Rosemary Lamb Loin Chops with Parsnip-Potato Purée, Buttered Leeks & Kale
Upscale rack-style presentation using lamb loin chops, with a glossy red wine–shallot reduction and a silky parsnip-potato purée. Seasonal WA early-March produce keeps it elegant without repeating your recent beet/asparagus/potato lamb dinners.
This recipe may need another look before cooking.
It scored 6/10, below our 8/10 retry mark.
Ingredients
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Simple Truth® Natural Lamb Loin Chopsabout 2.25 lb $15.99/lb
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Parsnips Bulk1 lb $3.49/lb
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Yukon Gold Potatoes1 lb $1.49/lb
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Organic Leeks1 bunch $5.49
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Organic Lacinato Kale1 bunch $2.99
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Shallots2 medium $4.49/lb
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Kroger® Whole Garlic Bulbs1 bulb $2.49
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Fresh Organic Lemon1 $1.69
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Simple Truth Organic® Rosemary1 pack $2.79
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Simple Truth Organic® Thyme1 pack $2.79
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Simple Truth Organic® Low Sodium Free Range Chicken Broth1 carton $1.79
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Stoller Family Estate Willamette Valley Pinot Noir2 x 750 ml $22.99
Instructions
- Heat oven to 425°F. Pat dry about 2.25 lb lamb loin chops and season with salt, pepper, chopped rosemary, chopped thyme, and 2 minced garlic cloves.
- Trim, wash, and slice 1 bunch leeks. Peel and cube 1 lb parsnips and 1 lb Yukon Gold potatoes. Strip kale leaves from stems and tear into large pieces.
- Boil the parsnips and potatoes in salted water until very tender, 15-18 minutes.
- Meanwhile, sear lamb chops in a hot oven-safe skillet with oil, about 2 minutes per side, until well browned. Transfer skillet to oven and roast 6-10 minutes for medium-rare to medium. Rest lamb 8 minutes.
- In a second skillet, cook sliced leeks and 1 minced shallot in olive oil until soft and lightly golden. Add kale with a splash of broth and cover 2-3 minutes until wilted; season with salt, pepper, and a squeeze of lemon.
- For the sauce, sauté remaining shallot in the lamb pan after removing the chops. Add 3/4 cup broth and simmer to reduce to a glossy sauce; finish with chopped thyme and a squeeze of lemon.
- Drain parsnips and potatoes, then mash with olive oil, a little broth, salt, pepper, and roasted garlic if desired until silky.
- Plate the purée first, top with a neat mound of leek-kale, arrange lamb chops over or beside, and spoon over the shallot reduction.
Total time: 55 minutes
Estimated cost: $72-82
Health notes: Rich but balanced; high protein with moderate carbs from the purée and a fresh bitter-green side.
Drink pairing: Pinot Noir or Syrah
Wine picks:
- Stoller Family Estate Willamette Valley Pinot Noir $22.99 2 x 750 ml
- Corvidae Lenore Syrah Washington Red Wine $13.99 2 x 750 ml
Why it works: For a fancy Friday lamb dinner for 4, I’d lean Oregon Pinot Noir first: it has enough acidity for the richness of lamb, enough earthiness for rosemary, parsnip, leeks, and kale, and it stays elegant rather than heavy. Since your dish is upscale, a better bottle than entry-level feels right. One 750 ml bottle can be tight for 4 at dinner, so 2 bottles is the safe, polished choice. If you want a darker, more savory pairing, a Washington Syrah also works very well, especially with the rosemary and seared edges of the chops.