Roasted Lamb Loin, Pan Seared Gnocchi, Roasted Root Vegetables And White Truffle Essence

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1 quart frozen lamb stock, defrosted

Rock salt

1 bunch of baby red beets, trimmed, keeping a small bit of stem

1 bunch of baby gold beets, trimmed, keeping a small bit of stem

About 6 tablespoons olive oil, or as needed

2 rutabagas, peeled and cut into large


1 bunch of baby turnips, peeled and trimmed, keeping a small bit of stem

1/2 pound of Brussels sprouts, trimmed and quartered

Kosher salt and freshly ground pepper, to taste

2 to 3 pounds boneless lamb loin, well trimmed; or 2 racks of lamb, trimmed and frenched

12 ounces frozen potato gnocchi

2 tablespoons chilled butter, cut into pieces

1 tablespoon finely chopped chives

1 tablespoon finely chopped parsley

1 tablespoon finely chopped thyme leaves

1 tablespoon finely chopped chervil

White truffle oil, to taste

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