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.
1. In a food processor or blender, add the olive oil, rosemary, salt and pepper and process until you get a sauce or paste.
2. Rub the lamb chops with this mixture and let them stand for 20-30 min at room temperature.
3. Grill until your desired doneness, I like them medium rare which take about 4 minutes on each side.
1. Peel the celery root and cut it into small chunks.
2. Boil in abundant salted water until a knife is able to go through some of the pieces, strain and leave on the side.
3. Repeat the same procedure with the potatoes. I don’t like to boil them together because the celery root takes much longer to get to the same fork tender consistency.
4. Pass the potato through a potato ricer or smash them in a bowl.
5. Add the celery root, a tsp of salt and ½ tsp of pepper and the heavy cream in a food processor or blender and process ONLY until the celery root becomes soft and looks like a purée. Don’t over process because it might get gummy.
6. Add to the bowl with the potatoes, mix very well and finish mixing in the butter.
7. Taste for seasoning.
OTHER SIDES: This dish also goes very well with simply sautéed spinach, a fresh side salad or roasted tomatoes.