Grilled Lamb with Celery Root Puree and Crispy Celery Leaves
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant lamb dish is one of my favorite weeknight dinners because it comes together in under an hour without any fussy techniques. The star is definitely the silky celery root puree, which is naturally low in calories and packed with vitamin K for bone health. I love how the earthy puree balances the richness of the grilled lamb chops, while crispy celery leaves add an unexpected textural contrast. The best part? Most of these ingredients are probably already in your kitchen, and the whole meal costs far less than ordering takeout. Fresh thyme and lemon brighten everything beautifully, making this feel restaurant worthy despite its simplicity.
Ella x
Ingredients
- 8lamb chops(1.5 inches thick, about 2 lbs total)
- ¾ kgcelery root(peeled and cubed)
- 3celery stalks(chopped, plus leaves reserved)
- 237 mlcelery leaves(fresh and crispy)
- 4garlic cloves(minced)
- 5 tablespoonsolive oil
- 3 tablespoonsbutter
- 355 mlvegetable broth
- 2 teaspoonsfresh thyme(dried thyme works too)
- 2 tablespoonsdijon mustard
- 2 tablespoonslemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.