Lamb Chops with Parsnips
Ingredients
- 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)
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