- 900 g rack of lamb
- Salt and freshly ground black pepper
- 15 mL grape seed oil
- 4 sprigs fresh rosemary
- 2 cloves garlic, peeled and lightly crushed
- 1 wedge (150 g) Castello® Creamy White cut into 8 pieces
- 50 g butter
- 1 large (1 kg) celeriac, peeled, cut in half, halves cut into 8 wedges
- Salt to taste
- 175 mL dry white wine
- 310 mL water
- 1 lemon, peel only
- 5 sprigs fresh rosemary
- 3 cloves garlic, peeled and minced
- 30 mL fresh mixed herbs like sage, rosemary, oregano, thyme, parsley
Juicy Lamb with Poached Celeriac and Fresh Herbs
Preheat oven to 135ºC.
Season lamb with salt and pepper. Add grape seed oil to a large ovenproof 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 to 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 225ºC. Place 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.
Optional side: quickly sauté 150 g of shitake mushrooms in a tablespoon of grape seed oil. Sprinkle with salt and pepper and serve with lamb and celeriac.
Recipe inspired by Burnt Movie