Lamb Chops Saltimbocca
The perfect marriage between Italian and American taste buds.
Ingredients
- 2 racks of lamb, frenched, cut into double chops
- 8 cloves garlic, divided
- 2 shallots, sliced
- 1/4 cup white wine
- Black pepper, as needed
- 5 lbs parsley root
- 14 slices prosciutto di Parma
- Oil, as needed
- 3 bay leaves
- 1/4 lb butter, divided
Directions
- Preheat the oven to 425°F. Roast the lamb trimmings and garlic in a heavy-bottomed pot until golden, about 15 minutes.
- Remove the trimmings and set aside; stir in the shallots and roast until golden, 10 minutes. Remove garlic from pot and set aside.
- Place pot over medium-high heat and pour in the wine, cook while stirring often until reduced by two-thirds.
- Return trimmings to pot, add enough water to cover, and bring to a boil.
- Simmer gently for 45 minutes. Turn off the heat, strain, and set aside.
- Peel the parsnips, slice off the tops and then blanch the parsnips in a large pot of salted boiling water for 2 minutes.
- Transfer to an ice water bath to stop the cooking, remove, and set aside.
- Season the lamb chops with salt and pepper, and place a few parsley leaves on top of each chop.
- Wrap with prosciutto leaving the bone exposed (the seam should be under the chop).
- Pan-sear the chops, parsley-side down, in a lightly oiled large skillet until browned.
- Turn over and add the butter, bay leaves, and roasted garlic (if using a smaller skillet, cook the lamb in batches). Cook until browned, turn the chops, and cook 8 minutes more.
- Set the chops aside and place the blanched parsnips in the pan. Brown on all sides, pour in the strained lamb jus, and simmer for 1 minute.
- Serve the chops with sauce, parsnips, and chopped parsley.
Nutrition Facts
Calories 422
Calories from Fat 279 (66%)
(48%)Total Fat 31g
(70%)Saturated Fat 14g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
(35%)Cholesterol 106mg
(20%)Sodium 478mg
(31%)Potassium 1099mg
Total Carbohydrate 10g
(19%)Dietary Fiber 5g
Sugars 1g
Sugar Alcohols 0g
(53%)Protein 26g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.