Lamb Chops with Chimichurri Sauce, Potato and Turnip Dauphinoise - James Martin Chef

Ingredients

• 8 lamb chops
• Salt and pepper
• 15g butter
• 1 clove garlic
• 600 potatoes, peeled and slice
• 400g turnips, peeled and sliced
• 600ml double cream
• 15g parsley, chopped
• 15g coriander, chopped
• 15g mint, chopped
• 2 garlic cloves, peeled and chopped
• 1 green chilli, chopped
• 1 shallot, peeled and chopped
• 25 ml red wine vinegar
• 50 ml olive oil
• 200ml veal jus