Summary: Celeriac is a strange, knobly root vegetable from the celery family. It has a mild but amazing flavour. I managed to get some in the supermarket but you may need to ask in your fruit and veg shop.
Ingredients
- MASH
- 2 celeriac
- 2 large potatoes, peeled and roughly chopped
- 2 cloves of garlic, peeled and bruised but whole
- 2 lemon slices
- 2 tbslp cream (or milk)
- 50g butter
- Salt
- Pepper
- LAMB
- 1 frenched rack of lamb
- 125 butter, softened
- 1 tblsp mustard (I used Australian)
- 60g parmesan, grated
Instructions
- MASH
- Peel the celeriac with a knife (much like you would with a pumpkin) and roughly chop.
- Add the celeriac, potato, lemon and garlic to a pot of cold water and bring to the boil. Boil for around 15 mins or until veg is tender and drain.
- Remove the lemon (and garlic if you wish) and mash veg with the cream and butter. Season with salt and pepper to taste.
- LAMB
- Pre-heat oven to 200C.
- Mix the butter, mustard and parmesan together until well combined. Cover all the meat with the butter mix, in a thick layer.
- Place in a small baking dish with bones pointed upward.
- Then place in a 200 deg C oven for 20 mins and turn off oven and leave sit for another 20 mins.
- If you are doing more than one rack, lean the bones together so meat is not touching and add 5-10 mins to cooking and resting.
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