Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

Ingredients

• 1 lb. sunchokes, scrubbed clean
• 1 cup heavy cream
• Kosher salt and freshly ground black pepper
• Freshly ground white pepper
• 1 acorn squash, halved lengthwise, seeds removed, and flesh cut into 12 wedges
• 5 tbsp. olive oil
• 6 lamb forequarter chops, cut 1-inch thick
• ¹⁄₂ lemon
• ¹⁄₄ cup torn basil leaves
• ¹⁄₄ cup torn mint leaves
• ¹⁄₂ cup torn flat-leaf parsley leaves
• 6 sprigs lemon thyme, stems removed