Bite with Belkys: Porterhouse Lamb Chop with Parsnip Puree from Timpano Italian Chophouse

The Chef: Curtis Hawk
The Restaurant: Timpano Italian Chophouse
The Dish: Porterhouse lamb chop with a parsnip puree

Ingredients:

4 oz. porterhouse lamb chop
2 parsnips
1/4 cup of heavy cream
2 Tbs. of butter
1 tsp. of fresh rosemary
3 Tbs. of olive oil
1 tsp. of garlic, sliced
salt, to taste
pepper, to taste
1 tsp of leeks
6 cherry tomatoes, halved
1/2 cup of chicken stock

Method of Preparation:

-Start by peeling the parsnips. Then, cut them into small pieces and cook in a pot of boiling water. You can add a little salt to the water. Chef Curtis says it may take about 15 to 20 minutes to cook.

-Next, strain the parsnips and place them in a blender. Then, add heavy cream, butter and a pinch of salt. Let this all blend together and set it to the side.

-Now, marinate the lamb chop with fresh rosemary, olive oil and sliced garlic. The chef recommends to marinate the meat overnight.

-After, season the lamb chop with salt and pepper and grill until its a medium rare.

-Lastly, prepare a sauce. In a hot pan, add olive oil, leeks, cherry tomatoes, chicken stock, a little salt and butter.

To Plate:

First, serve the parsnip puree. Then, place the lamb chop on top and drizzle it all with the sauce. At the restaurant, they also add their own wine reduction sauce.

Serves: 1

Serving Suggestion: Pinot Noir

FOR MORE INFORMATION:

Note:
Take a printed copy of the recipe to the restaurant and receive a complimentary ten dollar gift card. (Valid for one month from the air date.)

Timpano Italian Chophouse
450 E Las Olas Blvd
Fort Lauderdale, FL 33301
(954) 462-9119
www.timpanochophouse.net