This is a quick and delicious dinner that can be done from start to finish in about 45 minutes. I bought lamb from the halal butcher up the street, and veggies from a nearby farmers market. The seared liver on the salad came from the rabbit made the day before.
Peel carrots, turnips, and parsnips and cut into roughly equal pieces. If the parsnips are large, remove the woody core. Place into a medium saucepan. Add peeled garlic cloves (as many as you like) and water (the water should come about halfway up the vegetables. Cover and cook until just tender. Drain. Mash. Season with salt, pepper and nutmeg.
While the veggies are cooking, take apart the endive and place in a bowl. Add thinly sliced asian pear. Toss with dressing-- I used tarragon vinegar, lemon juice, and olive oil.
Wash, dry, and trim lamb chops. Salt and pepper generously. Heat olive oil in a large skillet. When hot, place lamb chops (do it in batches if necessary-- do not crowd the pan). Sear on each side about 2 minutes, depending on thickness, to medium rare. Set aside in warm oven.
Salt and pepper liver. In the same pan as the lamb, sear liver briefly until just brown. Serve on top of endive-pear salad.