Lamb is a classic Australian ingredient used frequently in its cuisine. Usually pasture raised and grass-fed. Australian lamb offers more health benefits than most other varieties. Packed with heart healthy omega-3 fatty acids, and lower in unhealthy saturated fats that other red meats, lamb is an ideal choice for a healthy protein. Celeriac root offers a lighter alternative to starchy potatoes, and serves as the perfect foundation for a delicious and satisfying meal.
Total Time: 40 minutes
- 4 tablespoons olive oil, divided
- 2 sprigs of fresh thyme
- 1 celery root, peeled and chopped
- 4 cloves garlic
- 1 rack of lamb with 4 chops, trimmed and frenched
- Salt and pepper to taste
- Fresh thyme, to serve (optional)
- In a large pot, add the chopped celery root, and add just enough water to cover. Add the garlic cloves, and a pinch of salt. Bring up to a boil, and cook until tender, 8-10 minutes. Drain, and add to a high-speed blender with 2 tablespoons of your olive oil and a splash of water (2-4 tablespoons). Puree until smooth, adding a bit more water if needed. Season to taste with salt and pepper, and keep covered and warm while you cook the lamb.
- Preheat your oven to 450 degrees. In an oven safe pan, heat the remaining 2 tablespoons olive oil over high heat. Season your lamb on all sides with salt, and sear in your hot pan, turning so you have a nice golden brown sear on all sides.
- Arrange the lamb bone side down in the skillet, and roast in your oven for 10-15 minutes until cooked to your liking. Let the lamb rest for 5-7 minutes once out of the oven, and keep in mind it will keep cooking while it rests.
- Slice the lamb chops, season with fresh cracked black pepper, and serve over the warm celery root puree, garnished with fresh thyme if desired.