Recipe

Grilled lamb chops with celeriac remoulade

Aug 31, 2010 2:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Grilled lamb chops with celeriac remoulade
  • 4 (1kg) lamb forequarter chops
  • 1/4 cup (90g) honey
  • 2 tablespoon olive oil
  • 2 teaspoon bottled crushed garlic
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoon cracked black pepper
  • 1 (750g) celeriac, trimmed, peeled, cut into matchsticks
  • 1/2 cup (150g) mayonnaise
  • 2 tablespoon finely chopped fresh chervil
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon finely chopped chives
  • 2 tablespoon lemon juice

Method

Grilled lamb chops with celeriac remoulade
  • 1
    Heat oiled grill plate (or grill pan or barbecue).
  • 2
    Combine lamb, honey, oil, garlic, thyme and pepper in large bowl; season. Cook lamb about 5 minutes each side or until cooked as desired.
  • 3
    Combine celeriac and remaining ingredients in medium bowl; season to taste.
  • 4
    Serve lamb with remoulade.

Notes

Use a mandoline or V-slicer with a julienne attachment to cut the celeriac into thin strips.

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