A Lamb Chop dinner

Just finished eating dinner and I'm rather proud of the meal I just made for the two of us. It was incredibly delicious. I thought I'd share the random recipe I put together based on cookbooks as well as playing around with ingredients a bit. (I also don't want to forget what I did) My measurements aren't exact as I usually eye the food...

Lamb Chops w/Arugula Pesto & Pureed Parsnip
Made to serve 2

3-4 Parsnips
Rack of Lamb Rib Chops (about 6-10 pieces, enough so each person has about 3-5)
2 oz. Arugula (about half a bunch)
Parmesan cheese (~3-5 tablespoons)
Milk or Heavy Cream
Truffle oil
3-4 tablespoons of melted salted butter
Olive oil
Salt
Pepper
Tablespoon of pine nuts
3-4 cloves of garlic

1. Start with a pot of boiling water. Peel the parsnips, cut into big chunks and put them into the pot of water til they get soft enough to be pureed.
2. Toast the pine nuts by putting them in a skillet over medium heat and tossing them for about 3 minutes
3. Blend the arugula, pine nuts, 1 tbsp of parmesan cheese and the chopped garlic
4. Once blended, slowly add olive oil til you get the desired texture of pesto. Set this aside.
5. Heat up broiler -- plan to place the lamb chops 3-4 inches from the heat source.
6. Put the lamb chops into the oven. These will cook quickly -- plan about 2 minutes each side for rare, 3-4 minutes for medium rare.
7. While the lamb chops are in the oven, pull out the parsnips and put them into a food processor using the metal blade.
8. Begin blending. Slowly add milk or heavy cream til you reach desired texture.
9. Add 3-4 tablespoons of melted salted butter.
10. Add about 2 tablespoons of parmesan cheese.
11. Add a pinch of salt.
12. Add pepper to taste.
13. (optional) Add a bit of truffle oil (this always makes any dish taste better imho)

Voila! Serve all together. Put the arugula pesto on each piece of lamb chop and the pureed parsnips on the side or underneath the lamb chops.