Lamb Chops with Pomegranate Plum Agrodolce

Pomegranate Agrodulce on Pork Chops with roasted overwintered parsnips

I’m often asked “if you love cooking so much, why don’t you open a restaurant”. It’s a question I’ve mull over personally from time to time, but running a restaurant involves a lot more than just cooking, and I always end up with more questions than answers. One thing I do know is that if I ever open a restaurant, this is a dish that would go on the menu every Spring.

I could go on and on about how moist and tender these tiny grass-fed lamb chops that Lava Lake Lamb sent over were; or how the luscious plummy agrodulce made the briny crust on the seared lamb chops explode in an opus of flavour on my tongue; or even about how the buttery, Champ with crispy wisps of fried scallions could put a smile on Simon Scowell’s face. But that would take the spotlight away from the overwintered parsnips. “Parsnips?!” you say? Let me try to explain…

Roasted overwintered parsnips

Spring is upon us, and much like my wardrobe, the farmer’s market is in transition. Spring greens are popping up and the last of the winter root vegetables on their way out. These parsnips were in a bin labelled “overwintered”, and despite the unappealing name, they looked bright and fresh, with coffee brown bits of damp earth still clinging to the roots.

Curiosity piqued, I asked about them. As it turns out, they were fresh out of the ground. Apparently you can leave last season’s parsnips underground all winter, then dig them up in spring. The lady raved about how they’d taste like candy if roasted in a bit of olive oil. This got me sufficiently curious to plunk down eight bucks for a bag.

After getting home, I grabbed a knife and sliced into one. My knife was greeted by a pithy soft interior, a dead giveaway that a root was waaay past its prime. I started to think that I’d been bamboozled. I could almost picture the farmer riding back up-state, laughing at the dumb city folk spending top dollar on some parsnips they’d forgotten to pick. Still, I’d spent the dough and figured at worst, I’d be out a couple tablespoons of olive oil and a pinch of salt, so I pushed ahead, tossing them in the oven.

Roasted overwintered parsnips with lamb chops, champ and crispy scallions

Forty minutes later, I cracked open the oven and jabbed one of the thicker pieces with a fork, fully expecting the tines to be met by a stringy piece of wood. To my surprise, the fork slid through the crisp crust that had formed and into the pillowy soft interior. I pulled one out and popped it into my mouth, cursing myself for burning my tongue, before noticing that the crispy caramelized exterior gave way to reveal its candy sweet interior, which then melted into tender pool of vegetal bliss.

Lamb Chops with Pomegranate Plum Agrodolce

for agrodolce
1 C pomegranate juice
1 C japanese plum wine

for roast parsnips
4 overwintered parsnips peeled and quartered lengthwise
olive oil
salt & pepper to taste

for champ with crispy scallions
3 scallions shredded lengthwise
oil for frying
4 medium yukon gold potatoes
2 Tbs butter
2 scallions sliced thin
1/3 C creme fraiche (or cream)
kosher salt to taste

for lamb chops
1 lbs lamb chops (about 4-6 chops)
olive oil
salt & pepper to taste

To make the agrodolce, boil the pomegranate juice and plum wine in a non-reactive sauce pan until it’s very thick and syrupy and about 1/4 cup in volume.

For the parsnips, peel and quarter them lengthwise, then toss them in a generous amount of olive oil and sprinkle with a large pinch of sea salt and black pepper. Put them in a 350 degree F oven until the ends are just starting to brown and a fork passed through easily (about 40 minutes). You may want to toss them a few times while they’re roasting to keep them coated with olive oil.

To make the crispy scallions, add a cup of vegetable oil to a heavy bottomed pot. Heat to 350 degrees F and add a handful of scallions. Fry until you don’t see them bubbling much anymore, this means the water is mostly gone and that they are crisp. Transfer to a paper towel lined rack. Repeat until you’ve fried the rest of the scallions.

For the Champ, just boil the potatoes whole in a large pot of heavily salted water until you can pass a fork through them. Boiling them whole keeps the potatoes from absorbing too much water, which allows you to add more butter and cream. While the potatoes boil, put the butter and scallions in a microwave safe bowl and microwave until the butter is melted and bubbly (about 1 minute). Pass each potato through a potato ricer, which will remove the skins. You can also peel them by hand and use a regular masher. Add the potatoes to the scallions and butter along with the creme fraiche and stir to combine. Salt to taste.

For the lamb chops, remove them from the fridge 20 minutes before you’re ready to cook them so they come to room temperature. Heat a cast iron pan over medium high heat until very hot. Use paper towels to dry off the lamb chops, then drizzle olive oil on them, rubbing the oil in with your fingers. Sprinkle both sides of each chop with a generous pinch of sea salt and pepper, then add them to the pan. Fry undisturbed, until the chops are golden brown on one side. Flip and brown on the second side.

To serve, put down a half moon of champ, arrange some parsnips on top of one side of the champ and pile a stack of crispy scallions on the other half. Arrange 3 chops in the remaining space. Drizzle the agrodolce on top of the lamb chops to finish.

  • http://acookinglife.typepad.com/ GG Mora

    I often serve parsnips with lamb. They have a peculiar sweetness that goes well with the peculiar sweetness of lamb.

    I still have parsnips from last fall's garden, wrapped loosely in a plastic bag in my crisper. They're still nice and firm, but I should think about using them up, since I'm fixing to plant this year's crop in a few weeks. Maybe some Easter lamb with parsnips?

  • http://www.merrygourmet.com/ merry jennifer

    I've never made parsnips, or lamb for that matter, and this looks like a great first try recipe. The dish is beautiful.

  • http://trissalicious.com/ Trissa

    Access to lamb was so far and few in between when I was in the Philippines but now in Sydney I am able to get it more frequently. Next time I get some lamb I'll try this delicious recipe. Whether or not it's spring! The sauce sounds delicious too!

  • thelacquerspoon

    I’ve been missing very good lamb chops, but yours look really succulent! Also, Love to try the red gravy: pomegranate and ume-shu. Delish! !

  • http://cookappeal.blogspot.com/ Chef E

    Marc- Why am I hungry right now? and confused? I am, or was making shrimp, but you might have changed that…

  • http://theitaliandishblog.com/ The Italian DIsh

    Everything just seems to come together here – the fruity sauce, the sweet parsnips, the crispy shallots. This just sounds so great. What a great spring meal.

  • joannova

    Great dinner and great post, Marc. It's a beautiful combination of flavors. And “Simon Scowell” made me LOL.

  • http://ww.foodmayhem.com/ Jessica Lee Binder

    Agrodolce sounds so much for sophisticated than sweet & sour sauce. =)

  • Lo_Burp

    Love the pairing of the sweet/sour agrodolce with the earthy, gamey lamb. Hard to find pomegranites here during the spring months — but the spring lamb is getting to be in prime form.

  • norecipes

    If you live in the US, you can get pomegranate juice bottled from a brand called POM.

  • http://www.debishawcross.com/ Debi (Table Talk)

    Elegant spring dinner~loving the crispy scallions on the creamy potatoes.

  • http://www.sense-serendipity.com/ Divina

    You make simple dishes extraordinary. I just love lamb chops.

  • http://www.honeyfromrock.blogspot.com/ Claudia

    Awesome meal. Now I've got to find some over-wintered parsnips and also try making that agrodulce.

  • http://www.glutenfreegourmand.blogspot.com/ Gina

    Beautiful. I'm a recent convert to parsnips, and I love them roasted.

  • http://www.TeenieCakes.com/ Cristina from TeenieCakes

    I really enjoy your writing! Do you still feel bamboozled about the parsnips? I think it's a credit to your culinary skills. Beautiful looking meal and presentation!

  • http://www.youtube.com/linnlar Linn @ Swedish Home Cooking

    Oh, lamb chops is one of my favorite things. It's a common Swedish dish that I used to eat a lot when I lived in Sweden. I just started and online cooking show, please check it out!

  • Sally

    Could you give an approximate time-frame for how long to fry the lamb? I know recipes can be a drag, but for the inexperienced meat cook it would help squash some initial fears of ruining good lamb! Thanks!

  • norecipes

    It really depends on how hot your stove gets, how thick your lamb is,
    and how cool it is, so I'm always reluctant to give times. If your
    lamb is under an 1″ thick and at room temperature and the cast iron
    skillet is preheated enough, cooking until golden brown on each side
    should be enough. I like my lamb medium rare, so for me I tend to opt
    for undercooking than overcooking with the thought that it will
    continue to cook a little between the time you take it off the heat
    and the time it's served and that I can always throw it back on the
    stove if it's still bah-ing at me. If you're really worried about it,
    you could always go get an instant read thermometer so you know
    exactly how cooked they are on the inside.

  • sippitysup

    I am going to give that pomegranate agrodolce a try. Mostly because I never heard that term before! I am going to go look it up as soon as I leave here. I love to have new words in my life… GREG

  • http://www.bigboldbeautifulfood.blogspot.com/ Ninette

    Hey Marc,

    I subscribe to Mark Bittman's blog and he referred to blogs that bite and blogs that bite referenced your blog. Congrats!

  • http://www.tasteofbeirut.com/ tasteofbeirut

    Very impressed with your blog, very creative outlook, I will be back! and congrat on being listed in the blogs for bite

  • http://www.pastrychefonline.com/ Jenni

    Love this, Marc! I am such a fan of lamb, and I'm digging all your bright flavors and interesting textures.

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