Lamb Chops With Parsnip Puree And Fresh Herbs - cooking recipe

Ingredients

1 3/4 lbs parsnips, peeled and coarsely chopped
2 cups chicken stock
1/4 cup heavy cream
1/2 cup coarsely chopped fresh flat-leaf parsley leaves
1/2 cup coarsely chopped fresh basil leaves
1/2 cup coarsely chopped fresh mint leaves
2 None green onions, thinly sliced
1/3 cup extra virgin olive oil
2 tbsp lemon juice
12 None lamb chops

Preparation

For the parsnip puree, place parsnips and stock in a saucepan on high heat. Bring to a boil. Reduce heat to low and simmer, uncovered, 15 mins or until parsnip is soft and stock is almost evaporated. Blend or process parsnip until smooth; return to pan. Stir in cream; cover to keep warm.
For the salsa verde, mix herbs, onions, oil and lemon juice in a medium bowl. Season with salt and pepper.
Season lamb chops with salt. Cook on heated oiled grill pan or skillet about 8 mins or until browned on both sides and cooked to desired doneness. Sprinkle with pepper. Serve with salsa verde and parsnip puree.