Juicy Lamb with Poached Celeriac and Fresh Herbs

55min 4 servings
  • 800-900g rack of lamb   
  • 1 tbsp olive oil
  • 4 sprigs rosemary                                                       
  • 2 cloves garlic, lightly crushed
  • Salt & pepper                                                               
  • 150g Castello Double Cream Brie, sliced into 8 wedges
  • 1kg celeriac, peeled and cut into 8 pieces
  • 150ml dry white wine                           
  • 250ml water
  • 50g butter                                              
  • Peel from 1 lemon                                 
  • 5 sprigs rosemary
  • 3 cloves garlic, crushed                                              
  • 1 tsp salt                                                 
  • 2 tbsp chopped herbs (sage, rosemary, oregano, thyme, parsley)


  • 150g Shitake Mushrooms, sliced
  • 1 tbsp olive oil 
Juicy Lamb with Poached Celeriac and Fresh Herbs


  1. Rub the lamb rack with olive oil, season with salt and pepper and sear in a hot oven-proof pan for 3-4 minutes on all sides. Add rosemary and garlic to the pan and place in an oven at 130°C for 30 minutes. Leave to rest for 5-10 minutes covered with foil.
  2. After resting, layer the Castello Double Cream Brie cheese over the Lamb rack and put in the oven at 225 °C for 2 minutes, just melting the cheese.
  3. To make the celeriac, foam the butter in a pot on medium low heat, then add the celeriac wedges and roast golden brown on all sides, season with salt.
  4. Add white wine, water, lemon peel, rosemary and garlic to the celeriac. Bring to a simmer, put on a lid and cook for 10 minutes. After 10 minutes remove the lid and cook for further 10 minutes, turning the celeriac pieces regularly doing cooking. Remove the wedges from the pot, and strain the poaching liquid into a clean pot and reduce for a few minutes.
  5. If serving the mushrooms, fry them lightly in the olive oil and season with salt and pepper
  6. Slice the lamb rack and serve sprinkled with fresh herbs and sea salt on top of wedges of poached celeriac, a good spoonful of the reduced poaching liquid and the mushrooms if using.