Charred Lamb Chops with Parsnip and Pumpkin-Seed

British

Medium · Hot

Charred Lamb Chops with Parsnip and Pumpkin-Seed

Caramelized lamb chops with a clean char from high heat, accompanied by tender roasted parsnip and toasted pumpkin seeds for crunch.

Recipe by

Haruki Ishikawa

The Binchōtan Keeper

Prep

25 min

Cook

25 min

Total

50 min

Method

Remove lamb chops from refrigeration 20 minutes before cooking to bring them to room temperature. Pat each chop completely dry with paper towels.

In a small bowl, combine minced garlic, lemon zest, salt, and black pepper. Rub this mixture evenly over all surfaces of the lamb chops. Let them rest uncovered at room temperature.

Preheat oven to 200°C. Toss parsnip pieces with 1 tbsp olive oil and 0.5 tsp salt on a baking sheet. Spread in a single layer.

Scatter pumpkin seeds on a small dry skillet or baking tray. Set aside.

Place parsnip in the oven and roast for 18-22 minutes, until golden at the edges and a knife inserts with little resistance. Set aside and keep warm.

Toast pumpkin seeds in a dry skillet over medium heat, stirring occasionally, for 4-5 minutes until they begin to pop and darken slightly. Season with 0.25 tsp salt immediately, then transfer to a plate to cool.

Place an iron skillet over the highest heat until it begins to smoke lightly, approximately 3-4 minutes. Add 2 tbsp olive oil and heat until it shimmers.

Lay lamb chops in the pan without overlapping. Listen for an immediate sear — you want the sound of the char, not steam. Cook undisturbed for 3 minutes.

Flip each chop. Add a small pat of butter to the pan if desired. Cook for another 3 minutes for medium-rare (internal temperature 63°C at the center). For medium, cook 4 minutes per side or until thermometer reads 71°C at the center.

Remove lamb chops to a clean plate. Squeeze lemon juice over them. Tent loosely with foil and rest for 4 minutes.

Arrange roasted parsnip pieces across the plate. Lay 2 lamb chops per portion alongside. Scatter toasted pumpkin seeds over the parsnip and lamb. Garnish with fresh rosemary. Serve immediately.

Nutri-Score

Needs balance

A–E · lower is better · score 13

Calories

944

per serving

High in saturated fat · 37gHigh in protein · 66gLow sugar · 7g

Protein

66g

Carbs

24g

Fat

66g

Sat. fat

37g

Fiber

Sugar

Sodium

1529mg

Dairy FreeGluten FreeLow Carb FriendlyMediterraneanAnemiaHeart Health ConsciousMuscle MaintenanceOsteoporosisBalanced MealHigh ProteinNutrient Dense

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

8.1

per serving

ECarbonCEU all-round· carbon sets the grade

Water

2.0m³

Land

893Pt

Runoff

0.4g P

Lamb Chops drives 98% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyJuicyTender

Aromas

EarthyHerbalSmoky

Kitchen Equipment

Primary Tool

Iron Skillet

Iron SkilletOven Skillet Baking Sheet Chef Knife Cutting BoardFoilMeat Thermometer Paper Towels PlateSmall BowlTongs Aluminum Foil Paper Towels

Techniques

Char SearingDry Heat CookingRoast Toasting

Safety & Storage

Cooking Temperature

Use a calibrated meat thermometer to verify lamb chops reach 63°C (medium-rare) or 71°C (medium). Undercooked lamb poses foodborne illness risk.

Handling

Pat lamb chops completely dry before seasoning and cooking. Surface moisture creates steam rather than char, compromising the sear and extending cooking time unnecessarily.
Bring lamb chops to room temperature only for the specified 20 minutes before cooking. Leaving at room temperature beyond this window allows bacterial growth.

Cross Contamination

Use separate cutting boards and utensils for raw lamb. Wash all prep surfaces, knives, and tongs with hot soapy water after handling raw meat before contacting other ingredients.

Storage

Refrigerate raw lamb chops at or below 4°C within 2 hours of purchase. Store in the coldest section of the refrigerator on a plate to capture any drips.

Shelf Life

Cooked lamb should be consumed within 3-4 days when refrigerated. Roasted parsnip is best consumed immediately after cooking for optimal texture.

High Risk Population

Pregnant individuals, elderly, young children, and immunocompromised persons should ensure lamb reaches minimum 63°C internal temperature. Consider medium doneness for these populations.
For pork chop substitutions in this recipe, ensure center-cut pork chops reach minimum internal temperature of 63°C (145°F) with a 3-minute rest time before carving. Do not rely solely on timing estimates.

Equipment Safety

Place iron skillet on stable, heat-resistant surface. Allow to cool completely before washing to prevent thermal shock cracking.

Pro Tips

Technique

Listen for the sear, not the steam. When the lamb touches the pan, you should hear the surface speak. Steam means moisture; silence means transformation.

Substitution

If lamb is unavailable, center-cut pork chops respond beautifully to this same high-heat treatment—just extend the resting time to 6 minutes for optimal juicing.

From the chef

In Kagoshima, we say the fire chooses what it will reveal. When I sear lamb this way—in a pan so hot it remembers the forge—I am not adding flavor. I am simply asking the meat to show what it already holds: that deep, mineral sweetness born from grass and movement. The parsnip and seeds are quiet companions, there to honor the lamb's final words.

Haruki IshikawaThe Binchōtan Keeper

Visit profile

TagsLambCharredHigh HeatRoasted VegetablesMedium DifficultyGluten FreeNo SauceOne PanHerb Garnish

Source: generated · June 12, 2026