Lamb Chops Saltimbocca with Parsnips and Roasted Jus

In heavy-bottomed pan or Dutch oven, combine lamb trimmings and garlic; roast at 425 F until garlic is golden, about 15 min. Transfer trimmings to plate; set aside. Add shallots to rendered fat and garlic; roast until shallots are golden, about 10 min., stirring occasionally.

Remove pan from oven; transfer garlic to plate with lamb trimmings. Place pan on stovetop over med.-high heat. Stir in wine, using a wooden spoon to scrape up browned bits from bottom; simmer until wine is reduced by 2/3, about 2 min. Return roasted trimmings to pan, reserving garlic for later.

Pour water over trimmings just to cover; bring liquid to a boil. Reduce heat to med.-low; simmer 45 min. Turn off heat; strain jus through fine-mesh sieve into med. bowl and set aside.

Bring large pot of salted water to a boil. Fill large bowl half-full with ice; cover with water and set aside. Remove parsley tops from parsnips; remove leaves from stems. Discard stems; set leaves aside. Peel parsnips; blanch in boiling water 2 min. Transfer to ice water bath to stop cooking. Transfer parsnips to towel-lined sheet pan; set aside.

Place chops on another sheet pan; season both sides with black pepper. Place a few parsley leaves on top of each chop; wrap a piece of prosciutto around each chop so seam is on underside and meat is completely enclosed. (Do not cover the bone.) Finely chop 2 tbsp. remaining parsley; set aside.

Lightly coat large skillet with nonstick cooking spray; heat over med.-high heat. Add chops, parsley-side down; cook until browned, 6 to 8 min. Turn chops over; add butter, bay leaves and reserved roasted garlic. Cook until chops are browned, 6 to 8 min; turn chops over and cook to med.-rare, about 8 min. longer. Remove chops from pan; cover and set aside.

Place blanched parsnips in drippings in pan; brown on all sides, about 8 min. total. Pour in reserved lamb jus; bring to a simmer. Reduce heat to med.; simmer 1 min. Add chopped parsley. Serve parsnips and jus alongside chops.