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Recipe: Mustard and Parmesan Crusted Lamb Rack served with Celeriac Mash

July 14, 2011

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

  1. MASH
  2. Peel the celeriac with a knife (much like you would with a pumpkin) and roughly chop.
  3. 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.
  4. Remove the lemon (and garlic if you wish) and mash veg with the cream and butter. Season with salt and pepper to taste.
  5. LAMB
  6. Pre-heat oven to 200C.
  7. Mix the butter, mustard and parmesan together until well combined. Cover all the meat with the butter mix, in a thick layer.
  8. Place in a small baking dish with bones pointed upward.
  9. Then place in a 200 deg C oven for 20 mins and turn off oven and leave sit for another 20 mins.
  10. 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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