Pan Grilled Lamb Chops with Sunchoke Puree'
Author: 
Recipe type: Main
Cuisine: Italian
Serves: 2
 
Ingredients
  • 1½ pound sunchokes
  • 3 tablespoons butter
  • 1 tablespoon sea salt
  • 4 lamb chops
  • 2 tablespoons extra virgin oilve oil
  • 2 tablespoons fresh rosemary finely chopped
  • ¼ teaspoon red pepper flakes
  • sea salt and freshly ground black pepper
Instructions
  1. wash, peel and cut the sunchokes into 2 inch pieces.
  2. Place in a saucepan with just enough water to cover
  3. Add butter and salt
  4. Cook covered on a low flame until very tender adding a bit of water if necessary.
  5. Puree with an immersion blender or food processor.
  6. Keep warm
  7. In the meantime you would ave brought the lamb chops to room temperature and sprinkled them with oil, salt, fresh black pepper, chopped rosemary and red pepper flakes.
  8. Warm a cast iron skillet
  9. Place the lamb chops in it and cook until they reach internal temperature of 130 degrees.
  10. Serve immediately with the sunchoke puree.
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/pan-grilled-lamb-chops-sunchoke-puree