Grilled Lamb with Parsnip and Herb Crust

Instructions

1. 1

   Preheat your grill to medium-high heat. In a small bowl, combine the chopped thyme, rosemary, minced garlic, Dijon mustard, and 3 tablespoons of olive oil to create the herb paste.

   Tip: Make the herb paste 10 minutes ahead so flavors can meld together.

2. 2

   Pat the lamb chops dry with paper towels. Season both sides generously with sea salt and black pepper.

   Tip: Dry lamb ensures better crust formation and prevents steaming on the grill.

3. 3

   Spread the herb paste evenly over both sides of each lamb chop, pressing gently so it adheres.

   Tip: Don't be shy with the herb crust—it creates a flavorful exterior.

4. 4

   Toss the parsnip batons with the remaining 2 tablespoons of olive oil, salt, and pepper. Arrange them on the grill in a single layer.

   Tip: Use a grill basket if you have one to prevent smaller pieces from falling through.

5. 5

   Grill the parsnips for 12-15 minutes, stirring every 3-4 minutes until they're caramelized and tender with golden edges.

   Tip: Parsnips should be fork-tender but still hold their shape.

6. 6

   Once parsnips are nearly done, place the herb-crusted lamb chops on the grill over direct heat.

   Tip: Don't move the chops around; let them develop a crust for 4-5 minutes per side.

7. 7

   Cook the lamb chops for 4-5 minutes on the first side without moving them, then flip and cook for another 4-5 minutes for medium-rare doneness.

   Tip: Use a meat thermometer if you prefer—aim for 130°F internal temperature for medium-rare.

8. 8

   While the lamb rests for 3 minutes off the heat, whisk together the lemon juice, lemon zest, and honey to create a quick glaze.

   Tip: Resting the meat allows juices to redistribute for maximum tenderness.

9. 9

   Drizzle the lemon-honey glaze over the grilled lamb chops and roasted parsnips just before serving.

   Tip: The warm lamb will slightly warm the glaze, allowing flavors to meld beautifully.