Lamb Chops With Vegetable Ragout

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2 tablespoons coarsely chopped basil leaves

2 tablespoons chopped flat-leaf parsley

2 teaspoons chopped tarragon

5 tablespoons extra-virgin olive oil

3 garlic cloves, minced

4 double lamb loin chops (8 to 10 ounces each)

Salt and freshly ground pepper

2 cups water

2 medium carrots, cut into 2-inch matchsticks


1 large turnip, peeled and cut into 2-inch matchsticks

1/2 pound shiitake mushrooms, stems discarded, caps quartered

1/4 pound small chanterelles, trimmed

3 tablespoons very finely chopped shallots

1/2 cup dry French vermouth

1 cup chicken stock or canned low-sodium broth

8 cherry tomatoes, halved

Freshly grated Parmesan cheese, for serving

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