•  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

Parsnip & Celery Root Purée

• 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

Cranberry Gastrique

• 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

1. In a small dish, combine the oil, rosemary leaves, thyme leaves, and garlic. Salt and pepper lamb and rub it with the marinade. Put the lamb in a resealable plastic bag and marinate, refrigerated, 4 hours to overnight.
2. To prepare the purée, in a large pot, bring the parsnips, celery root and cream to a simmer and cover. Cook until tender. Purée and season with salt and pepper.
3. To prepare the gastrique, melt half the butter in sauté pan over low heat; add shallot. Sweat for 3 to 4 minutes. Add cranberries and sweat for 3 to 4 minutes. Add wine, vinegar, sugar, star anise, and salt. Reduce for 10 to 20 minutes until desired consistency.
4. Remove lamb from the marinade. Sear over medium-high heat on pre-heated grill or in ovenproof pan until browned. Transfer pan to a 400°F oven and roast lamb until it is medium-rare, about 150°F. Remove lamb to rest for 5 minutes; cut into chops.
5. On a plate set chops atop purée; drizzle with gastrique and serve.