Juicy Lamb with Poached Celeriac and Fresh Herbs

Ingredients for 4 servings

2 lbs (900 g) rack of lamb
salt and freshly ground black pepper
1 tbsp (15 mL) grape seed oil
4 sprigs fresh rosemary
2 cloves garlic, peeled and lightly crushed
1 - 150 g wedge Castello® Chateau Versailles Brie Cheese, cut  into 1/8’s
4 tbsp (50 g)  butter
1 large approx. 1 kg/2lbs celeriac, peeled, cut in half, halves cut into 1/8 wedges

salt to taste
¾ cup (175 mL) dry white wine
1¼ cups (310 mL) water
1 lemon, peel only
5 sprigs fresh rosemary
3 cloves garlic, peeled and minced
2 tbsp (30 mL) fresh mixed herbs like sage, rosemary,
oregano, thyme, parsley

Juicy Lamb with Poached Celeriac and Fresh Herbs


Preheat oven to 275ºF (135ºC).

Season lamb with salt and pepper. Add grape seed oil to a large oven-proof skillet over medium-high heat and sear lamb on all sides. Add rosemary and garlic and carefully place in oven. Roast for 30 minutes. Remove from oven, cover with aluminum foil and allow to rest for 5 - 10 minutes.

In a large saucepan foam the butter over medium-low heat. Add the celeriac and sauté on medium-high until golden; season with salt. Add white wine, water, lemon peel, rosemary and garlic. Bring to a simmer, cover and cook for 10 minutes. Remove cover and continue to cook for an additional 10 minutes; turning regularly. Remove celeriac from pot; strain the cooking broth and simmer until reduced for approximately 3 minutes.

Preheat oven to 437ºF (225ºC).
Place Brie Cheese slices over the lamb rack and place in oven for 2 minutes; just long enough to slightly melt the cheese.

Serve the lamb with the celeriac wedges; drizzle with reduced broth and garnish with fresh chopped herbs.

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