Lamb Chops

For the herb crust: Pluck the leaves from the stems of the basil, tarragon and parsley and mash together with the dill, butter and egg yolks. Crumble the bread and spread over the puree. Mash again and season with salt and pepper.

For the vegetables: Peel the potatoes and cook in boiling salted water for about 20 minutes. Drain and cool.

Rinse the zucchini, cut in half lengthwise, remove the seeds and blanch.

Rinse and peel the carrots, leaving some of the green.

Rinse and peel the turnips, then blanch.

Blanch the carrots. The zucchini, carrots and turnips should each blanch for about 3 minutes, then remove and immediately put in cold water to stop the cooking.

Preheat the grill or oven broiler. Heat the oil in a pan and fry the salted, peppered lamb on all sides. Slice the meat and put side by side in an ovenproof dish. Sprinkle with the herb crust and cook on the grill or in the broiler for 5 minutes, until the crust is golden. Remove and let rest briefly.

Simmer the meat juices with wine, salt and pepper.

Slice the potatoes and fry in 2 tablespoons of hot butter until crisp.

Fry the zucchini, carrots and turnips in the remaining hot butter.