Ingredients
- Celeriac (celery root) 1, large
- Spinneysfood Pure Sunflower Oil 2 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Salted Butter 50g
- Spinneysfood Fresh Basil 1 sprig
- Tarragon 1 sprig
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Fresh Rosemary A handful
- Spinneysfood Fresh Thyme A handful
- Panko breadcrumbs 60g
- Garlic 2 garlic cloves
- Welsh Lamb racks 2 frenched racks
- Dijon mustard 1 tbsp + 1 tsp
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Lemon juice 1 tbsp
- Artichoke hearts 1 jar (200g)
- Frozen peas 200g, thawed
- Spinneysfood Organic Baby Spinach leaves 50g
Nutrition (Per serving)
- 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."
Herbed Welsh lamb rack with celeriac steaks
British 20 Mins Prep · 40 Mins Cook
- Preheat 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.