One-Pan Lamb Chops with Eggplant, Iceberg Lettuce and Parsnip

Alpine-inspired comfort food: tender lamb chops paired with eggplant, iceberg lettuce and parsnip and lasagne sheets, finished with lovage and fresh bay leaf and a hit of saffron and asafoetida. 1. Pat the lamb chops dry and season with salt, saffron and asafoetida. 2. Heat flaxseed oil in a heavy pan and braise the lamb chops until it develops a deep golden crust, about 19 minutes. 3. Add eggplant, iceberg lettuce and parsnip to the pan and cook until just tender, stirring in lovage and fresh bay leaf for fragrance. 4. Cook the lasagne sheets separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of adobo sauce before serving hot.