Lamb Chops With Parsnip Puree And Fresh Herbs

• 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

1. 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.
2. For the salsa verde, mix herbs, onions, oil and lemon juice in a medium bowl. Season with salt and pepper.
3. 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.

parsnips, chicken stock, heavy cream, parsley, fresh basil, mint leaves, green onions, extra virgin olive oil, lemon juice, lamb chops

Taken from recipes-plus.com/api/v2.0/recipes/22477 (may not work)