Wood-Fired Lamb Chops with Parsnip Purée and Mint

Remove lamb chops from refrigeration 30 minutes before cooking to bring them to room temperature. Pat each chop dry with paper towels — moisture is the enemy of a good char.

Crush the garlic cloves under the flat of your knife and strip the rosemary and thyme leaves from their stems. Combine with olive oil, salt, and black pepper in a small bowl to create an herb oil.

Rub the herb oil generously over all surfaces of the lamb chops. Set them on a plate at room temperature while you prepare the purée.

Peel the parsnips and cut them into rough 2-inch chunks. Remove the woody cores if any are present — they can be fibrous and bitter.

Place parsnip chunks in a medium saucepan and cover with cold salted water. Bring to a boil over high heat and cook until completely tender, about 15-18 minutes. Test by piercing with a knife — there should be no resistance.

Drain the parsnips thoroughly and return them to the hot pan off the heat. Add the butter and let it melt into the parsnips, then pour in the warm whole milk.

Using an immersion blender or working in batches with a standard blender, purée until completely smooth and velvety. Season with salt and white pepper. Keep warm in a double boiler if needed.

Place a heavy cast-iron skillet or grill grate over your wood fire (or highest heat available) and allow it to preheat until it begins to smoke lightly, about 5-7 minutes over open flame.

Lay the lamb chops in the pan — do not crowd them. You should hear an immediate, aggressive sizzle. Sear for 3-4 minutes per side for medium-rare (63°C internal temperature at the thickest part). For medium, cook to 68°C.

During the final minute of cooking, add the herb sprigs to the pan to perfume the meat. The garlic will turn golden — watch carefully it doesn't burn.

Transfer the lamb chops to a wooden cutting board and tent loosely with foil. Rest for 5-7 minutes — this allows the juices to redistribute. Skipping this step means losing precious moisture.

Warm the plates briefly in the oven or near the fire. Spoon the parsnip purée into the center of each plate, creating a nest for the chops.

Arrange 2 lamb chops per plate, leaning them against each other in the purée. Drizzle any resting juices over the top.

Tear the fresh mint leaves and scatter them over the lamb and purée. Finish with a fine grating of lemon zest and a small squeeze of lemon juice to brighten the dish.