• Rack of lamb
  • 1 celery root
  • 1 russet potato
  • Chives
  • Butter
  • 3/4 cup Dijon Mustard
  • 10 cloves Garlic
  • 3 sprigs Rosemary
  • 1 tbsp Whole coriander seeds
  • 1 tbsp Extra Virgin Olive Oil
  • 1-2 tbsp Plain Bread crumbs
  • Veal Stock (for reduction and for the potatoes)

Passo a passo

  1. Grind the coriander seeds, rosemary, garlic, and some of the breadcrumbs.
  2. Transfer to a mixing bowl, add the mustard, olive oil, salt, and more breadcrumbs if needed.
  3. Mix into a viscous paste. Salt and pepper the rack of lamb, then smear the mustard paste all over.
  4. Put on a sheet tray and into a 400º oven, fat side up for 20 min or until 130º at the center.
  5. Wrap the potato in foil and place in the oven as well - cook until a knife pierces it without resistance (30- 45 min).
  6. Reduce the veal stock until nappe (when a spoon dragged along the bottom of the pan leaves a long slowly receding streak in its wake). Set aside.
  7. Peel and cube the celery root and saute in the frying pan with grapeseed oil over medium-high heat until fragrant and color just begins to form.
  8. Remove the potato from the oven; slice in half and scoop out the insides. Add to the pan with some of the veal stock (unreduced) and bring to a simmer.
  9. Use the immersion blender to create a smooth product, add 1/2 sick of butter and cream to taste - then work the whole mixture through the fine sieve, pushing it through with a ladle.
  10. Serve the “potato” on the plate, with the lamb chops bones crisscrossed (2-3) chops. Drizzle the dressing over the lamb and the reduction over the potatoes.