Lamb Chops And Spinach And Turnip Purée Food

LAMB CHOPS WITH GARLIC-PARSLEY CRUST AND SAUTEED SPINACH

Lamb Chops with Garlic-Parsley Crust and Sauteed Spinach image

This solo supper of pan-seared chops gets a quick boost from a garlicky coating. Speedy spinach and a squeeze of citrus complete the meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 20m

Number Of Ingredients 8

Ingredients

1 tablespoon plain dried breadcrumbs
1 tablespoon chopped fresh parsley
1 small garlic clove, minced
1 teaspoon finely grated lemon zest, plus lemon wedge for serving
2 teaspoons olive oil
Coarse salt and ground pepper
2 loin lamb chops (3 to 5 ounces each)
1 bunch (8 ounces) flat-leaf spinach, stems trimmed

Steps:

In a medium bowl, combine breadcrumbs, parsley, garlic, lemon zest, and 1 teaspoon oil; season with salt and pepper. Dividing evenly, press breadcrumb mixture firmly on one side of each lamb chop.
In a medium skillet, heat remaining teaspoon oil over medium. Place chops in skillet, crumb side down; season with salt and pepper. Cook until crust is browned, 3 to 4 minutes; turn, and cook 4 to 6 minutes more for medium-rare. Transfer to a plate (reserve skillet), and cover loosely with aluminum foil to keep warm.
Add spinach to skillet; season with salt and pepper. Cook, tossing, until wilted, 1 to 3 minutes. Serve lamb with spinach and lemon wedge.

Nutrition Facts : Calories 582 g, Fat 46 g, Fiber 5 g, Protein 30 g

LAMB CHOPS AND SPINACH AND TURNIP PURéE

Lamb Chops and Spinach and Turnip Purée image

Categories Lamb Roast Dinner Rack of Lamb Spinach Turnip Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds turnips, peeled, cut into 1" pieces
Kosher salt
1/2 cup heavy cream
3 teaspoons olive oil, divided
2 1/2 pounds rack of lamb (1 or 2 racks), bones frenched
Freshly ground black pepper
5 sprigs thyme, divided
1 cup dry Marsala
1 garlic clove, peeled
2 bunches flat-leaf spinach, trimmed

Steps:

Preheat oven to 400°F. Cook turnips in a large saucepan of boiling, salted water until tender, 10-15 minutes. Drain. Return to pan; add cream. Bring to a boil. Reduce heat and simmer until cream coats turnips, about 4 minutes. Purée turnip mixture in a food processor or with an immersion blender until smooth. Cover and keep warm.
Meanwhile, heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Season lamb with salt and pepper. Cook fat side down until brown, 5-8 minutes.
Turn lamb over. Tuck 4 thyme sprigs under; place in oven. Roast until an instant-read thermometer inserted into center registers 125°F for medium-rare, 15-25 minutes. Let rest on a plate for 10 minutes.
Drain fat from skillet; add Marsala. Bring to a boil. Reduce heat; simmer, stirring and scraping up browned bits from bottom of skillet, until reduced by half, 5-8 minutes.
Meanwhile, heat remaining 2 teaspoons oil in a large skillet over medium heat. Add garlic and remaining thyme sprig; stir until beginning to brown, about 1 minute; discard garlic and thyme sprig. Add spinach by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook until tender, about 4 minutes.
Cut lamb between bones into chops and serve with spinach, turnip purée, and Marsala sauce.

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Preheat oven to 400°. Cook turnips in a large saucepan of boiling, salted water until tender, 10-15 minutes. Drain. Return to pan; add cream. Bring to a boil. Reduce heat and simmer until cream coats turnips, about 4 minutes. Purée turnip mixture in a food processor or with an immersion blender until smooth. Cover and keep warm.
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Drain fat from skillet; add Marsala. Bring to a boil. Reduce heat; simmer, stirring and scraping up browned bits from bottom of skillet, until reduced by half, 5-8 minutes.

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