Rack of Lamb

4 ServingsCalories: 368 per serving

Ingredients

  • 2 1/2 lbs lamb chops, lean
  • 6 cups celery root, cubed
  • 2 cups broccolini
  • 2 tbsp rosemary
  • 3 garlic heads
  • 1 tbsp crushed tomato
  • sea salt, to taste
  • pepper, to taste

Directions

  1. Rub meat with a mixture of salt, pepper and 1/2 tablespoon of rosemary.
  2. Sear on each side, fat side down first, in a warm dry pan.
  3. Place in a 400-degree oven for 20 to 30 minutes.
  4. Set aside for 10 minutes.
  5. Cook celery root in salted, boiling water with rosemary stem.
  6. Roast garlic head in the pan used to cook the meat.
  7. Purée celery root with the peeled roasted garlic and rosemary.
  8. Drain fat from lamb.
  9. Return pan to stove and reheat.
  10. Add water and garlic.
  11. Reduce until dry.
  12. Add tomato sauce and water.
  13. Simmer.
  14. Season.
  15. Strain.
  16. Serve with celery root and broccolini cooked in salted water.
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