American Lamb Chop Saltimbocca
with Parsnips and Roasted Jus
Recipe by Executive Chef Nicholas Stefanelli of Bibiana Osteria Enoteca in Washington, D.C.
2 racks of American lamb, (about 8 chops each), Frenched (save the trimmings) and cut into double chops
8 cloves garlic, unpeeled
2 shallots, thinly sliced
1/4 cup dry white wine
8 long, thin parsnips with tops (or 8 parsnips plus 1 bunch parsley)
1 teaspoon freshly ground black pepper
8 slices prosciutto di Parma (about 6 ounces)
Nonstick pan spray
1 stick (4 ounces) unsalted butter
3 fresh bay leaves
- Preheat the oven to 425°F (220°C).
- Place the trimmings from the racks of lamb and the garlic in a heavy-bottomed pot or Dutch oven and roast until the garlic is golden, about 15 minutes. Using tongs or a slotted spoon, transfer the pieces of meat from the pot to a plate and set aside. Add the shallots to the rendered fat and garlic, and return the pot to the oven to roast until the shallots are golden, about 10 minutes, stirring occasionally.
- Remove the pot from the oven, transfer the garlic to the plate with the roasted lamb trimmings, and place the pot on the stovetop over medium-high heat. Pour in the wine; use a wooden spoon to stir and scrape up the browned bits from the bottom of the pan, and simmer until the wine is reduced by two-thirds, about 2 minutes.
- Return the roasted meat to the pot (save the garlic for later), pour water over the meat just to cover, and bring the liquid to a boil. Reduce the heat to medium-low and simmer for 45 minutes to concentrate the flavors. Turn off the heat and strain the jus through a fine-mesh sieve into a medium bowl. Set aside.
- Bring a large pot of salted water to a boil. Fill a large bowl half full with ice, cover with water and set aside. Remove the parsley tops from the parsnips, remove the leaves from the stems (discard the stems) and set aside. Peel the parsnips and blanch them in the boiling water for 2 minutes. Use tongs or a slotted spoon to transfer them to the ice water bath to stop the cooking. Transfer the parsnips to a kitchen towel-lined sheet pan and set aside.
- Place chops on a sheet pan; season both sides with black pepper. Place a few parsley leaves on top of each chop; wrap a piece of prosciutto around each chop so the seam is on the underside and the meat of the chop is completely enclosed. (Do not cover the bone.) Finely chop 2 Tbsp. of remaining parsley; set aside.
- Lightly coat a large skillet with nonstick pan spray; heat over medium-high heat. Add chops (if using a smaller pan, cook chops in 2 batches), parsley-side down; cook until browned, 6 to 8 minutes Turn chops over; add butter, bay leaves and reserved roasted garlic (if cooking in batches, add half of the butter, bay leaves, and garlic with first batch, and remaining with second batch). Cook until chops are browned, 6 to 8 minutes; turn over again and cook to medium-rare, about 8 more minutes. Remove chops from pan, place on large platter, cover and set aside.
- Place blanched parsnips in pan; brown on all sides, about 8 minutes total. Pour in reserved lamb jus; bring to a simmer. Reduce heat to medium; simmer for 1 minute. Add chopped parsley. Serve parsnips and jus alongside the chops.
Makes 4 servings.
Recipe and photograph courtesy of the American Lamb Board.