Application
Lamb Chops with Red Wine Sauce and Celery Root Purée
Ingredients for preparation (2 servings)
- 4 bone-in lamb chops (approx. 400-450 g)
- 120 ml semi-dry red wine
- 100 ml beef or vegetable stock
- 350 g celeriac
- 150 g potatoes
- 80 ml milk
- 50 g butter
- 1 shallot
- 1 garlic clove
- 1 sprig of fresh rosemary
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon honey
- salt and pepper to taste
Preparation
- Dice the celeriac and potatoes. Place them in a pot, cover with water, season lightly with salt and cook until tender, approximately 20 minutes.
- While the vegetables are cooking, pat the lamb chops dry. Season them with salt and pepper.
- Finely chop the shallot and lightly crush the garlic with the flat side of a knife.
- Heat the olive oil in a frying pan. Fry the lamb chops for 2-3 minutes on each side, depending on their thickness and the desired level of doneness.
- Add 10 g of butter, the garlic and a sprig of rosemary to the pan. Baste the meat with the aromatic fat for one minute.
- Remove the cutlets from the pan, cover loosely with aluminium foil and set aside to rest.
- Add the shallot to the same pan. Fry for one minute, until softened.
- Pour in the wine. Cook for 3-4 minutes, scraping the browned bits from the bottom of the pan left from frying the meat.
- Add the stock, honey and balsamic vinegar. Cook the sauce for another 5-7 minutes, until slightly thickened.
- Remove the sauce from the heat and stir in 10 g of cold butter to give it shine and a velvety texture.
- Drain the cooked potatoes and celeriac. Add the milk, the remaining butter, salt and a little white pepper or nutmeg. Blend or mash until smooth.
- Taste the sauce and season with salt and pepper if necessary.
Spread a portion of the celeriac purée on each plate, and place two lamb cutlets alongside. Pour the red wine sauce over the meat and garnish with a few rosemary leaves. The dish looks great served with a simple vinaigrette salad or roasted carrots.