- 2 1/2 tablespoons extra-virgin olive oil
- 4 medium parsnips (about 1 pound), peeled and sliced 1/3 inch thick
- 3/4 cup frozen apple juice concentrate (6 ounces), thawed
- Zest and juice from 1 lemon
- 2 tablespoons drained prepared horseradish
- Salt and freshly ground pepper
- 8 lamb loin chops, 1 inch thick (2 1/2 pounds)
- In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the parsnips and cook over moderately high heat, turning once, until golden and tender, 6 to 7 minutes. Transfer the parsnips to a plate.
- Add the apple concentrate to the skillet and boil until syrupy and reduced to 1/4 cup, about 8 minutes. Add the lemon zest and juice, the parsnips and 1 tablespoon of the horseradish. Season with salt and pepper and keep warm.
- Meanwhile, in another large skillet, heat the remaining 1/2 tablespoon of olive oil until shimmering. Season the lamb chops with salt and pepper, add them to the pan and cook over high heat, turning once, until the meat is cooked but still pink throughout, about 7 minutes.
- Transfer the lamb and parsnips to plates. Spoon the sauce over the lamb, top the chops with the remaining 1 tablespoon of horseradish and serve.
Bold, firmly tannic Rioja.