Think the following in a Jan Brady voice: Turkey, turkey, turkey! Normally the middle child of meats (sorry Jan), turkey is all anyone's talking about or eating in late November. We don't mean to put our fair fowl friend down, but why eat the bird, when there's succulent and tender lamb, seared and roasted to precise perfection. Parmesan stuffing and a rich rosemary demi-glace augment the chops, and bring unique, yet classic Thanksgiving flavors to the meal. Fall deliciousness, like a certain TV family, doesn't have to be traditional.
Cut French roll into ½" dice.
Trim ends off green beans.
Stem and mince rosemary.
Pat lamb chops dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and roll pieces to hot pan. Stir occasionally until toasted, 3-4 minutes. Transfer to a mixing bowl.
Reserve pan; no need to wipe clean.
Bake the Parmesan Stuffing
To mixing bowl containing roll pieces, add milk, liquid egg, garlic, Parmesan, ¼ tsp. salt, and a pinch of pepper. Toss to combine, then press mixture down slightly so that roll pieces soak up liquid.
Transfer to prepared casserole dish. For best results, use a 6" dish. You may also use a cast iron skillet. Cover with foil and bake 10 minutes.
Remove foil and bake until set and golden brown, 8-10 minutes.
While Parmesan stuffing bakes, sear lamb chops.
Sear the Lamb Chops
Return pan used to toast bread pieces to medium-high heat. Add 2 tsp. olive oil and lamb chops to hot pan. Cook until browned, 2-3 minutes per side.
Transfer to one half of prepared baking sheet. Lamb will finish cooking in a later step.
Wipe pan clean and reserve.
Roast the Green Beans and Lamb Chops
On other half of baking sheet, toss green beans with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer. Roast until green beans are tender and lamb chops reach a minimum internal temperature of 145 degrees, 6-10 minutes.
While green beans and lamb roast, make rosemary demi-glace.
Make the Rosemary Demi-Glace
Add ½ cup water, demi-glace, and rosemary to pan used to sear lamb.
Bring to a boil over medium-high heat. Cook until slightly thickened, 1-2 minutes.
Remove from burner and swirl in butter.
Plate dish as pictured on front of card. Bon appétit!