Lamb Chops Saltimbocca with Parsnips and Roasted Jus

Lamb Chops Saltimbocca with Parsnips and Roasted Jus

From: Executive chef Nicholas Stefanelli, Bibiana Osteria Enoteca, Washington, D.C. Yield: 4 servings.

2 racks American Lamb (8 chops each), frenched, trimmings saved, cut into double chops

8 garlic cloves, unpeeled

2 shallots, thinly sliced

¼ cup dry white wine

to taste, kosher salt

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TAGS: Food & Drink