Pan-Seared Lamb Chops with Parsnip Fries

Spice crusted lamb loin chops served with roasted parsnip fries is a delightful change from Steak and Chips.

Lamb:
4 lamb loin chops
1 Tbsp. smoked paprika
1 Tbsp. ground cumin
¼ tsp. ground cinnamon
½ tsp. dried thyme or oregano
sea salt
black pepper, freshly ground

Parsnip Fries:
2 lbs parsnips, peeled and cut into ½" thick fries
3 Tbsp. extra-virgin olive oil
1 tsp. dried thyme
1 tsp. sea salt
2-3 black pepper, freshly cracked

For the lamb, add the paprika and next 3 ingredients to a small bowl and mix well. Season the lamb with a good pinch of salt, a crack of pepper, and a generous dusting on the spice rub on each side. Let rest at room temperature for 30 minutes before you cook them.

Preheat oven to 425°F with a large sheet pan inside.

Toss the cut parsnips with all of the remaining ingredients and mix well. Carefully arrange the parsnips on the hot sheet pan in one singe layer.

Cook for 25 minutes, flip the fries over if they look well browned on top, and cook for another 10-20 minutes until well browned. If the fries are not browned on top after 20 minutes, don't bother turning them, just continue cooking.

When the parsnips are almost ready, preheat a cast iron pan over medium-high heat with 1-2 Tbsp. of oil.

Sear the lamb on one side for 3-4 minutes until its well browned. Flip over and transfer the pan to oven for 7 minutes. The lamb will be close to medium but still have a little pink inside. Cook 3-4 minutes longer for medium doneness.

Rest the meat for 5 minutes on a clean plate under some tin foil so the juices can redistribute.

Serve with fries and enjoy.

Makes 2 servings.