Grilled Lamb Chop & Parsnips Puree with Dogfish Head Indian Brown Ale

Ingredients

• 6 parsnips
• 12 ounces Dogfish Head Indian Brown Ale
• 2 lbs. lamb rib roast
• Salt and Pepper
• 8 ounces milk
• 4 tablespoons butter (melted)
• micro greens or other garnish

Directions

• Peel and chop parsnips into 1″ sections. Add to pot with salted water and boil for 15 minutes or until fully cooked through.
• Add entire bottle of Dogfish Head Indian Brown Ale to a small sauce pan and simmer until reduced down by half. Preheat grill.
• Cut rib roast into small size individual bone-in lamb chops and season with salt and pepper.
• Add cooked parsnips, milk and melted butter to blender and blend on high until a puree is formed.
• Grill lamb chops over high direct heat to your liking.

Plating

• On plate lay down a 1/4 to 1/3 cup of the parsnips puree.
• Top parsnips with 3 chops, then drizzle on the reduced beer and finally the micro greens.
• Makes 4 total plates.

Suggested Pairing: Dogfish Head Indian Brown Ale