Lamb is a classic Australian ingredient used frequently in its cuisine. Usually pasture-raised and grass-fed, Australian lamb offers more health benefits than most other varieties. Packed with heart-healthy omega-3 fatty acids, and lower in unhealthy saturated fats than other red meats, lamb is an ideal choice for a healthy protein. Celeriac root offers a lighter alternative to starchy potatoes, and serves as the perfect foundation for a delicious and satisfying meal.

Serves: 2
Total Time: 40 minutes

Ingredients:

• 4 tablespoons olive oil, divided
• 2 sprigs of fresh thyme
• 1 celery root, peeled and chopped
• 4 cloves garlic
• 1 rack of lamb with 4 chops, trimmed and frenched
• Salt and pepper to taste
• Fresh thyme, to serve (optional)

Directions:

1. In a large pot, add the chopped celery root, and add just enough water to cover. Add the garlic cloves, and a pinch of salt. Bring up to a boil, and cook until tender, 8-10 minutes. Drain, and add to a high-speed blender with 2 tablespoons of your olive oil and a splash of water (2-4 tablespoons). Puree until smooth, adding a bit more water if needed. Season to taste with salt and pepper, and keep covered and warm while you cook the lamb.
2. Preheat your oven to 450 degrees. In an oven-safe pan, heat the remaining 2 tablespoons olive oil over high heat. Season your lamb on all sides with salt, and sear in your hot pan, turning so you have a nice golden brown sear on all sides.
3. Arrange the lamb bone side down in the skillet, and roast in your oven for 10-15 minutes until cooked to your liking. Let the lamb rest for 5-7 minutes once out of the oven, and keep in mind it will keep cooking while it rests.
4. Slice the lamb chops, season with fresh cracked black pepper, and serve over the warm celery root puree, garnished with fresh thyme if desired.