Lamb Chops with Chimichurri Sauce, Potato and Turnip Dauphinoise
Here's a feast with a difference! Lamb Chops with Chimichurri Sauce, Asparagus and Potato and Turnip Dauphinoise.
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Cooking tools:
- Kitchen scale
- Grill
- Pastry brush
- Baking dish
- Baking sheet
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- Mixing bowl
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- Chef's knife
- Cutting board
- Peeler
- Serving platter
Ingredients
- 8 lamb chops
- Salt
- 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
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