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Lamb chops with celeriac & bean puree
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 556
  • Fat about 36g
  • Carbohydrates about 12g
  • Protein about 42g
This is needed
This is needed for 4 people
  • 1 garlic clove
  • 1 tin white beans (approx. 400 g), rinsed, drained
  • 0.5 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 sprig rosemary
  • 400 g celeriac, cut into pieces
  • salted water, boiling
  • 0.5 tsp salt
Spring onions
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 3 spring onion incl. green part, halved lengthwise and crosswise
Lamb chops
  • a little pepper
  • 2 tbsp mustard
  • 1.5 tsp salt
  • 1 tbsp olive oil
  • 1.5 tbsp rosemary, finely chopped
  • 0.75 tsp cumin, crushed
  • 12 lamb chops (each approx. 70 g)
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And that's how it's done
And that's how it's done
Simmer the celeriac in salted water along with the garlic and rosemary for approx. 20 mins. until soft, drain and remove the rosemary. Place the celeriac in a blending cup along with all the other ingredients up to and including the salt, puree and keep warm.
Spring onions
Heat the oil in a non-stick frying pan, fry the spring onions for approx. 5 mins., turning occasionally, season.
Lamb chops
Combine the mustard with all the other ingredients up to and including the pepper, rub the mixture into the lamb chops. Heat the oil in a non-stick frying pan. Fry the lamb chops in batches for approx. 3 mins. on each side, cover and leave to rest for approx. 5 mins. Serve with the puree and spring onions.