Ingredients

  • 8 lamb chops
  • Salt and pepper
Dauphinoise
  • 15g butter
  • 1 clove garlic
  • 600 potatoes, peeled and slice
  • 400g turnips, peeled and sliced
  • 600ml double cream
Sauce
  • 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
To serve
  • 200ml veal jus

Method

Preheat the oven to 200c and a grill to high.

Brush the inside of an ovenproof dish with butter, rub all over with garlic and layer up the turnips and potatoes, seasoning each layer. Pour over the cream and bake for 45 minutes.

Put the chops onto a tray and grill for 8 minutes.

Pop the jus into a pan, reduce by half and finish with a knob of butter.

To make the sauce, mix all the ingredients together in a bowl and season.

To serve, pile the lamb onto a platter, top with the sauce, drizzle over the jus and serve alongside the dauphinoise.

Ingredients

  • 8 lamb chops
  • Salt and pepper
Dauphinoise
  • 15g butter
  • 1 clove garlic
  • 600 potatoes, peeled and slice
  • 400g turnips, peeled and sliced
  • 600ml double cream
Sauce
  • 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
To serve
  • 200ml veal jus

Method

Preheat the oven to 200c and a grill to high.

Brush the inside of an ovenproof dish with butter, rub all over with garlic and layer up the turnips and potatoes, seasoning each layer. Pour over the cream and bake for 45 minutes.

Put the chops onto a tray and grill for 8 minutes.

Pop the jus into a pan, reduce by half and finish with a knob of butter.

To make the sauce, mix all the ingredients together in a bowl and season.

To serve, pile the lamb onto a platter, top with the sauce, drizzle over the jus and serve alongside the dauphinoise.