Lamb Chops with Vegetable Ragout - Gluten Free Recipes

Ingredients

• 2 Tbsps coarsely chopped basil leaves
• 2 mediums carrots, cut into 2-inch matchsticks
• 113 grams chanterelles, trimmed
• 8 cherry tomatoes, halved
• 237 milliliters chicken stock or canned low-sodium broth
• 2 Tbsps chopped flat-leaf parsley
• 3 garlic cloves, minced
• 907 grams double lamb loin chops each)
• 5 Tbsps extra-virgin olive oil
• 4 servings Freshly grated Parmesan cheese, for serving
• 4 servings Salt
• 4 servings Salt and freshly ground pepper
• 3 Tbsps very finely chopped shallots
• 227 grams shiitake mushrooms, stems discarded, caps quartered
• 2 teaspoons chopped tarragon
• 1 large turnip, peeled and cut into 2-inch matchsticks
• 118 milliliters dry French vermouth
• 473 milliliters water