Directions

• Preheat the oven to 425F. Roast the lamb trimmings and garlic in a heavy-bottomed pot until golden, about 15 minutes.
• Remove the trimmings and set aside; stir in the shallots and roast until golden, 10 minutes. Remove garlic from pot and set aside.
• Place pot over medium-high heat and pour in the wine, cook while stirring often until reduced by two-thirds.
• Return trimmings to pot, add enough water to cover, and bring to a boil.
• Simmer gently for 45 minutes. Turn off the heat, strain, and set aside.
• Peel the parsnips, slice off the tops and then blanch the parsnips in a large pot of salted boiling water for 2 minutes.
• Transfer to an ice water bath to stop the cooking, remove, and set aside.
• Season the lamb chops with salt and pepper, and place a few parsley leaves on top of each chop.
• Wrap with prosciutto leaving the bone exposed (the seam should be under the chop).
• Pan-sear the chops, parsley-side down, in a lightly oiled large skillet until browned.
• Turn over and add the butter, bay leaves, and roasted garlic (if using a smaller skillet, cook the lamb in batches). Cook until browned, turn the chops, and cook 8 minutes more.
• Set the chops aside and place the blanched parsnips in the pan. Brown on all sides, pour in the strained lamb jus, and simmer for 1 minute.
• Serve the chops with sauce, parsnips, and chopped parsley.