Lamb with Pear Compote & Parsnip Puree

Whenever lamb is offered on a menu, I almost always order it as my main course. Last weekend during our time in the mountains, we went to Fern Hall Inn (also the inspiration for my Grilled Wedge Salad). They had a rack of lamb with plum compote that was served along with Gorgonzola mashed potatoes, it was incredible. That meal inspired me to create this wonderful dish. I had no idea how well it would turn out, from conception to fork this dish was a very pleasant surprise for this Sunday's supper.

Lamb with Pear Compote
& Parsnip Puree
Yield: 2 Servings

4 lamb ribs
1 tbsp olive oil
2 tbsp butter
2 tbsp fig jam
1 pear, diced
1/2 cup red wine
2 sprigs of thyme
4 parsnips, peeled and chopped
1 tbsp heavy cream
kosher salt
black pepper

Preheat your oven to 400 degrees, a large saute pan over high heat, and place a medium size pot 3/4 filled with water over high heat. Take the rack of lamb, and dry it with a paper towel, rub it with the tablespoon of olive oil, and sprinkle it liberally with the salt and pepper. Place the lamb rack on the large saute pan, allow it to sear on one side for 3 minutes, then flip it over and allow it to cook for another 3 minutes. Next, place the  lamb into the oven for 15 minutes.
In the mean time, place the parsnips into the boiling water for 12 minutes (or until they're fork tender). Now, using the pan that the lamb was seared in over medium heat, add 1 tablespoon of butter and allow it to melt. Next, add the diced pear, the leaves from 2 sprigs of thyme, and the fig jam; allow them to cook while you whisk them for a few minutes. Finally, add the red wine and allow it to cook off for another 5 minutes along with a bit of salt and pepper while continuing to whisk, then turn off the heat. 
Drain the parsnips, add them to a blender/ food processor along with the heavy cream and remaining tablespoon of butter along with a bit of salt and pepper, and puree them until they're smooth.
For the final step, remove the lamb from the oven and allow it to rest for a few minutes before slicing each rib. Turn the saute pan with the pear sauce back on to medium heat, and add the sliced lamb ribs to it and allow them to cook for a few minutes to absorb the sauce before plating the dish.

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