Barbecued Lamb Rib Chop with Celery Root & Parsnip Purée - Catelli Brothers

Ingredients

• 3 Australian lamb rib chops, 4 oz. each, at room temperature
• 1/4 cup olive oil
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh thyme
• 1 small garlic clove, smashed
• Salt and freshly ground black pepper
• 1/2 cup peeled parsnips, large dice
• 1/2 cup peeled celery root, large dice
• 4 1/2 ounces heavy cream
• Salt and freshly ground white pepper
• 1 tablespoon butter
• 1 small shallot, fine dice
• 1/2 cup cranberries
• 1 1/4 ounces port wine
• 1 1/4 ounces balsamic vinegar
• 2 tablespoons orange juice
• 1 tablespoon sugar
• 1/4 piece of star anise
• Salt to taste