Grilled Lamb with Celery Root Puree and Crispy Celery Leaves

Instructions

1. 1

   Start the celery root puree by boiling cubed celery root with chopped celery stalks in vegetable broth for 15-18 minutes until very tender. Drain well, reserving 1/2 cup of cooking liquid.

   Tip: Save some of the cooking liquid to adjust puree consistency at the end.

2. 2

   While vegetables cook, pat lamb chops dry and season generously with salt and pepper on both sides. In a small bowl, whisk together minced garlic, 2 tablespoons olive oil, Dijon mustard, lemon juice, and thyme to create a marinade.

   Tip: Dry meat ensures better browning and a more flavorful crust.

3. 3

   Rub the marinade onto all surfaces of the lamb chops and let sit for 10 minutes while you finish the puree.

   Tip: Don't skip this step—the mustard and herbs add incredible depth to the lamb.

4. 4

   Blend the cooked celery root and stalks with butter and 2 tablespoons of reserved cooking liquid until completely smooth. Season with salt and pepper, adding more liquid if needed for a silky consistency. Keep warm on low heat.

   Tip: An immersion blender works beautifully for this, or use a food mill for extra smoothness.

5. 5

   Heat remaining 3 tablespoons of olive oil in a grill pan or cast iron skillet over medium-high heat until shimmering. Grill lamb chops for 4-5 minutes per side for medium-rare, depending on thickness.

   Tip: Don't move the chops too much—let them develop a golden crust for best flavor.

6. 6

   In a small pan, toast the reserved celery leaves in 1 tablespoon of olive oil over medium heat for 2-3 minutes until fragrant and lightly crispy. Season lightly with salt.

   Tip: Watch closely to prevent burning; celery leaves toast quickly.

7. 7

   Transfer lamb chops to a cutting board and let rest for 5 minutes before plating. This ensures they stay juicy.

   Tip: Resting is crucial—it allows juices to redistribute throughout the meat.

8. 8

   Spoon celery root puree onto each plate, arrange lamb chops on top, and finish with a generous handful of crispy toasted celery leaves. Drizzle any pan juices around the plate.

   Tip: The contrast of creamy puree, tender lamb, and crispy celery leaves creates an excellent textural experience.