# Lamb Chops with Green Garlic–Mirepoix Miso Pan Sauce, Spiced Parsnips, and Balsamic Brussels Sprouts > A deeply seared lamb chop gets a savory pan sauce of sweet green garlic, spring onions, and mirepoix miso. Coriander and cumin bring warmth to crisp-edged parsnips, while roasted Brussels sprouts and a final drizzle of aged balsamic keep this winter Shabbat plate bright and balanced. - URL: https://www.chezjk.com/recipes/lamb-chops-with-green-garlic-spring-onion-miso-pan-sauce-roasted-parsnips-corian - Author: Jonathan Katzman - Cooked and photographed: 2025-01-11 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Lamb Chops with Green Garlic–Mirepoix Miso Pan Sauce, Spiced Parsnips, and Balsamic Brussels Sprouts](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F3e25c083e54cd20a.jpg) ## Pan-Seared Lamb Loin Chops Thick chops develop a substantial crust without overcooking the center. Their browned pan drippings become the foundation of the green garlic sauce. ### Ingredients - 4 large bone-in lamb loin chops, 1¼–1½ inches thick, about 2½ pounds total - 1½ tsp Diamond Crystal kosher salt, or an equivalent amount by weight - ½ tsp freshly ground black pepper - 1 tbsp ghee ### Instructions 1. Pat the chops dry and season with salt and pepper. Let stand for 30 minutes while preparing the vegetables. 2. Heat a large heavy skillet over medium-high heat. Add the ghee, then the chops without crowding; work in batches if necessary. 3. Sear for 3–4 minutes per side, until a dark brown crust forms. Hold the fatty edges against the pan with tongs for another 1–2 minutes to render them. 4. Check the temperature through the side, away from the bone. If needed, transfer the chops to a small ovenproof tray and finish in the 425°F oven for approximately 3–6 minutes. Aim for a final temperature of 145°F followed by at least a 3-minute rest; if pulling a few degrees early, verify that carryover reaches 145°F. 5. Rest loosely covered for 5–10 minutes while making the sauce. Keep the browned fond in the skillet, but pour off excess fat, leaving about 1 tablespoon. ### Notes - Bone shape and thickness affect cooking time substantially; use a thermometer rather than color alone. ## Green Garlic, Spring Onion, and Mirepoix Miso Pan Sauce Gently softened alliums bring sweetness to the lamb fond, while miso adds body and concentrated savory flavor. A small amount of butter rounds out the sauce without obscuring the green garlic. ### Ingredients - 2 stalks green garlic, cleaned and thinly sliced, tender white and green parts separated - 3 spring onions, thinly sliced, white and green parts separated - ½ small carrot, very thinly sliced, optional - ¾ cup unsalted gluten-free chicken or lamb stock - 1 tbsp Shared Cultures mirepoix miso, verified gluten-free - 1 tbsp cold unsalted butter - 1 tsp fresh lemon juice, plus more to taste - as needed water, salt, and freshly ground black pepper ### Instructions 1. Reduce the lamb skillet to medium-low heat. Add the white parts of the green garlic and spring onions, along with the carrot if using. Cook in the reserved lamb fat for 3–4 minutes, stirring until softened but not browned. 2. Add the stock and scrape up the browned fond. Simmer for 3–5 minutes, until the carrot is tender and the liquid has reduced slightly. 3. Stir in the tender allium greens and cook for 1 minute. Mix the miso with a spoonful of warm pan liquid, then stir it back into the sauce over low heat. 4. Add any collected lamb juices. Remove from the heat and swirl in the cold butter, then add the lemon juice. 5. Taste before adding salt. Adjust with pepper and additional lemon as needed. The sauce should remain loose enough to spoon around the chops; thin with a splash of water if necessary. ### Notes - Confirm the miso and stock are gluten-free for the stated dietary tag. - If green garlic is unavailable, use 2 additional scallions and 1 small minced garlic clove; the flavor will be slightly sharper. ## Coriander-Cumin Roasted Parsnips Long wedges provide plenty of surface for caramelization. Crushed whole spices toast against the parsnips and complement their natural sweetness. ### Ingredients - 1½ lb parsnips, peeled - 2 tbsp extra-virgin olive oil - 1 tsp coriander seeds, coarsely crushed - ¾ tsp cumin seeds, lightly crushed - ¾ tsp Diamond Crystal kosher salt - ¼ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F with racks in the upper and lower thirds. 2. Cut the parsnips lengthwise into roughly ½-inch-thick wedges, trimming out any noticeably woody cores. Halve very long pieces crosswise. 3. Toss with olive oil, coriander, cumin, salt, and pepper. Spread on a rimmed baking sheet in one uncrowded layer. 4. Roast for 30–40 minutes, turning after about 20 minutes, until the broad faces are golden brown, the tips are crisp, and the centers yield easily to a knife. ### Notes - Keep the wedges fairly even in thickness so the narrow pieces do not burn before the larger pieces soften. ## Roasted Brussels Sprouts with 20-Year Balsamic Roasting cut-side down creates deeply browned faces and crisp loose leaves. Aged balsamic supplies concentrated sweetness and acidity without needing a separate glaze. ### Ingredients - 1½ lb Brussels sprouts, trimmed and halved; large sprouts quartered - 2 tbsp extra-virgin olive oil - ¾ tsp Diamond Crystal kosher salt - ¼ tsp freshly ground black pepper - 2 tsp 20-year aged balsamic vinegar, plus a little more to taste ### Instructions 1. Dry the trimmed sprouts thoroughly, then toss with olive oil, salt, and pepper. 2. Arrange cut-side down on a separate rimmed baking sheet. Roast at 425°F for 25–30 minutes, until the undersides are deeply browned and the centers are just tender. Remove any loose leaves early if they become crisp before the sprouts finish. 3. Transfer to a warm bowl and gently toss with the aged balsamic just before serving. Taste and add a few more drops if needed. ### Notes - Add the aged balsamic after roasting rather than exposing it to high heat; its concentrated sugars can scorch. ## Overall Timing / Workflow The vegetables roast largely unattended while the lamb cooks. Making the sauce during the lamb's rest brings everything to the table hot. ### Instructions 1. 0:00 — Heat the oven to 425°F, season the lamb, and prepare the parsnips. 2. 0:10 — Put the parsnips in the oven. Trim and season the Brussels sprouts, then prepare the sauce ingredients. 3. 0:20 — Put the sprouts in the oven on the other rack. 4. 0:30 — Turn the parsnips and rotate the trays between racks if browning unevenly. Begin searing the lamb. 5. 0:40–0:48 — Check both vegetables and remove when ready. Finish the lamb in the oven if necessary, then let it rest. 6. 0:48 — Make the pan sauce while the lamb rests. Finish the sprouts with balsamic and plate immediately. ### Notes - Allow an extra 5–10 minutes if the chops need to be seared in batches. Avoid covering the roasted vegetables tightly, which softens their crisp edges. ## Plating Keeping the sauce close to the lamb preserves the crisp edges of both vegetable sides. ### Instructions 1. Arrange a generous pile of parsnip wedges across one side of each warmed plate. 2. Place the Brussels sprouts alongside, with some browned cut faces turned upward. 3. Set a lamb chop in the remaining space. Spoon the green garlic and spring onion sauce over part of the chop and around its base, leaving some crust exposed. ## Leftover Path Separate storage lets the vegetables regain their roasted texture while the lamb and sauce reheat gently. ### Instructions 1. Refrigerate lamb, sauce, and vegetables in separate airtight containers within 2 hours. Use within 3–4 days. 2. Reheat the parsnips and sprouts on a baking sheet at 400°F until hot and crisp-edged, about 10–15 minutes. 3. Warm the sauce with a splash of water. Slice the lamb from the bone and reheat gently in the sauce, covered, until it reaches 165°F for leftover food safety. 4. Alternatively, thinly slice the cold lamb and serve with warmed vegetables and a spoonful of reheated sauce. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.