1 Lamb chops: Heat a nonstick skillet to medium-high. Rub the outside of each lamb chop with mint and pepper and sear in oil on each side until deep brown in colour. Place the skillet in a 250°F (120°C) oven for 5 minutes. Remove chops from oven and rest for 5 minutes on a rack. Sprinkle with a little fleur de sel before serving.

2 Parsley root purée: Steam parsley root in a double boiler until fork-tender. Place cooked root in a food processor and blend on high. Slowly add olive oil and season with salt and pepper. Remove from the food processor and fold in chopped parsley.

3 Gremolata: Combine all the ingredients in a bowl and mix well.

4 Blueberry jus: Combine shallot, ginger and wine in a saucepan, reduce liquid by half. Add blueberries and Demi Glace, simmer for 30 min. Season with salt. Without Demi Glace, thicken jus with small amount of cornstarch and water. To serve, make a small pile of purée on each plate and place a chop on top. Sprinkle with a teaspoon of gremolata and drizzle warm blueberry jus over and around the plate.