Herb-Crusted Lamb Chops with Celeriac Mash, Carrot Puree and Pomegranate Dressing

Although I would prefer to do every food shop in person, working long hours and having a busy social life means that sometimes I just don’t have the time. To add to that, we live on the third floor of an apartment block so multiple trips with heavy bags can be tiring. Because of this I tend to do a large on-line shop about once a month, just to stock up on those store cupboard essentials. I think I must have been tired or intoxicated with wine when I did this one, as some things I brought were very random. For example I ended up with just one red one and one white onion (not going to last me very long), I bought pre-steamed salmon instead of fresh and there was a large block of quite rubbery grated cheddar as opposed to the real thing. Anyway, regardless of that I also had these lovely lamb chops in the delivery and was able to rustle up this truly scrumptious dinner! So thank you delivery lady for getting to me in the snow to and delivering me the goods to make such an amazing dinner! Sam was one very happy bunny after this meal; he even ended up nibbling on the bones to get every last bit of meat off them!

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For the Celeriac Puree

–          1/2 large celeriac – peeled and chopped into 1 inch cubes

–          30ml Double Cream

–          Salt and pepper

For the carrot purée

–          2 carrots, peeled, chopped into equal-sized chunks

–          30g salted butter

–          ½ tsp ground cumin

–          salt and pepper

For the pomegranate dressing

–          1 pomegranate – Juice and seeds

–          20ml balsamic vinegar

–          50ml extra virgin olive oil

–          Salt and pepper

For the lamb

–          1 tsp caraway seeds

–          1 tsp coriander seeds

–          ½ tsp paprika

–          ½ tsp salt

–          ½ tsp ground cumin

–          1 tbsp wholegrain mustard, plus extra to serve

–          25g/1oz breadcrumbs

–          1 tbsp chopped fresh parsley

–          1 tbsp chopped fresh chives

–          1 tbsp olive oil

–          6 lamb chops

Boil the celeriac in salty water until tender, about 20 minutes.

Mash the celeriac with the cream and season with salt and freshly ground black pepper. Keep covered and warm, reheat on a low heat if needs be.

For the carrot purée, place the chopped carrots into a pan with a knob of butter and fry for 10-12 minutes, stirring often to prevent burning.

Once softened, transfer to a food processor. Add a little hot water and the remaining butter and blend until smooth. Season to taste

For the pomegranate dressing, place the pomegranate seeds into a food processor and blend until smooth. This can also be re-heated just before eating

Pass this through a fine sieve into a separate pan and place over a low heat with the oil and the vinegar. Bring to the boil and simmer for about half an hour until the liquid has reduced by 2/3rds of the original amount. Just before serving, blast on a high heat for about a minute to thicken into a syrup.

For the lamb, grind the cumin, caraway, coriander, paprika and salt in a pestle and mortar, then rub the mixture onto the lamb chops.

Mix together the mustard, breadcrumbs and herbs in a bowl until well combined.

Heat the oil in a pan over a medium heat and fry the lamb chops for 1-2 minutes on each side, or until golden-brown. Press the mustard mixture onto one side of the lamb chop and continue to fry, with the mixture facing downwards, for 2-3 minutes, or until crispy or cooked to your liking.


11 thoughts on “Herb-Crusted Lamb Chops with Celeriac Mash, Carrot Puree and Pomegranate Dressing

  1. Pingback: A Delicious Fancy Dinner You End up Not Liking « mindbodygolf

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