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- Lamb chops with celeriac & bean puree
Lamb chops with celeriac & bean puree
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
Puree
- 1 sprig rosemary
- 400 g celeriac, cut into pieces
- 1 garlic clove
- salted water, boiling
- 1 tin white beans (approx. 400 g), rinsed, drained
- 1 tbsp olive oil
- 0.5 tbsp lemon juice
- 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
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- 2 tbsp mustard
- 2 tbsp olive oil
- 1.5 tbsp rosemary, finely chopped
- 0.75 tsp cumin, crushed
- 1.5 tsp salt
- a little pepper
- 12 lamb chops (each approx. 70 g)
- 1 tbsp olive oil
And that's how it's done
And that's how it's done
Puree
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.
