Grilled Lamb chops with Celery Root purée - Chef Sabrina Mancin

Grilled Lamb chops with Celery Root purée

It’s definitely grilling season! and now that everyone is starting to gather together again, how about these scrumptious lamb chops full of rosemary flavor and a silky creamy purée?⁠


Yield: 2 people

• 6-8 lamb chops (depending on how hungry you are and/or what else is there to eat)
• 2 springs of rosemary
• ¼ cup Zoë’s Rosemary infused extra virgin olive oil*
• Salt and pepper to taste
• 1 Celery root
• 1 Russet potato
• 2 T butter
• ¼ cup heavy cream
• Coarse salt to sprinkle at the end. I used Zoë’s Fleur de Sel

*If you can’t find this, you can simply make your own by heating some extra virgin olive oil in a small pot with rosemary (the more you add the stronger it will be). Heat it to 65-70C or 149-158F for about 5 minutes. If you don’t have a thermometer, simply heat it just until you see the rosemary leaves start to make little bubbles, keep it there. You can make a lot and store it in an airtight container.




OTHER SIDES: This dish also goes very well with simply sautéed spinach, a fresh side salad or roasted tomatoes.

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