Lamb Chops and Parsnip Puree With Coriander Brown Butter
Photo by Christopher Baker
Steam the parsnips in 1 inch of water, covered, until very tender, 6 to 10 minutes; drain. Transfer to a food processor along with the milk, 2 tablespoons of the butter, ½ teaspoon salt, and ¼ teaspoon pepper; process until smooth.
Heat the remaining 3 tablespoons of butter in a small skillet over medium heat. Add the garlic and coriander and cook, stirring occasionally, until the butter is foamy and beginning to brown, 3 to 5 minutes.
Heat the oil in a large skillet over medium-high heat. Season the lamb with ½ teaspoon salt and ¼ teaspoon pepper and cook, in 2 batches, until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 130° F, 3 to 5 minutes per side for medium-rare.*