| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | British |
| Special Occasion | Christmas |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 1328 |
| Fat | 111g |
| Saturates | 46g |
| Protein | 44g |
| Carbs | 37g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Peel the celeriac and slice into 2cm-thick steaks. Place the celeriac steaks on a baking tray, drizzle with the sunflower oil and season with salt and pepper. Place in the oven for 30 minutes.
Meanwhile, place the butter, basil, tarragon, parsley, rosemary, thyme, breadcrumbs and peeled garlic cloves in a food processor and pulse until combined. Remove from the food processor and place between two large sheets of baking paper. Using a rolling pin, roll out until 1cm thick, it should be big enough to cover both lamb racks. Place in the freezer until set.
Trim any excess fat from the lamb racks and pat it dry with paper towels. Season with salt and pepper. Coat the lamb with the mustard. Remove the rolled-out herb mixture and press it onto the mustard-coated lamb racks to create an even crust.
Once the celeriac steaks have cooked for 30 minutes, arrange the lamb racks over them. Roast for approx. 25-30 minutes, until the lamb reaches an internal temperature of 60°C (medium-rare) and the celeriac steaks are golden and tender. Remove from the oven and let the lamb rest for approx. 10 minutes before slicing.
To make the salad, place the olive oil, lemon juice, Dijon mustard, salt and pepper in a large bowl and whisk to combine. Drain and quarter the artichoke hearts. Add to the bowl along with the peas and baby spinach. Toss gently to combine.
Slice the lamb racks into individual chops. Place one celeriac steak on each plate, topped with two lamb chops. Serve alongside the pea and artichoke salad.
