Herb-Crusted Rack of Lamb with Red-Wine Jus and Celeriac Purée

Ingredients

1. 500 g grass-fed frenched rack of lamb (about 7–8 bones)
2. 6 g fine sea salt, for dry-brining
3. 1 tsp black pepper, freshly cracked
4. 15 ml avocado oil, for searing
5. 1 tbsp Dijon mustard (no added sugar)
6. 25 g almond flour
7. 20 g Parmesan, finely grated
8. 2 tbsp flat-leaf parsley, finely chopped
9. 1 tbsp rosemary, finely chopped
10. 1 piece small organic garlic clove, grated
11. 20 g organic butter, melted (for the crust)
12. 60 ml dry red wine, for the jus
13. 150 ml beef or lamb bone broth
14. 15 g organic shallot, finely chopped
15. 1 piece sprig thyme
16. 10 g cold organic butter, to finish the jus
17. 60 g organic celeriac, peeled and diced
18. 180 g organic cauliflower florets
19. 40 g organic butter, for the purée
20. 30 ml organic double cream
21. 1 pinch nutmeg, freshly grated
22. 1 pinch salt, for the purée

Step-by-step method

1. Dry-brine (1–24 hours ahead). Pat the rack very dry. Salt all over, including the fat cap and the frenched bones, and set on a rack over a tray, uncovered, in the fridge. The surface will darken and dry — exactly what gives a crisp crust later.
2. Celeriac-cauliflower purée. Simmer the celeriac and cauliflower in salted water until very tender, 15–18 minutes. Drain well, then blend hot with the butter, cream and nutmeg until completely silky. Season and keep warm.
3. Sear the rack. Pat dry again and season with pepper. Heat the avocado oil in an oven-proof pan over medium-high and sear the rack on every side, including the fat, until deep golden, about 5 minutes in all. Lift off the heat.
4. Set the crust. Stir the almond flour, Parmesan, parsley, rosemary, grated garlic and melted butter to damp crumbs. Brush the fat side of the rack with the Dijon, then press the crumb mixture firmly into the mustard in an even layer.
5. Roast and rest. Roast at 200 °C / 400 °F (fan 180 °C), crust up, until a thermometer in the centre reads 52 °C / 126 °F for medium-rare, about 15 minutes; it will coast to 54–56 °C. Rest, loosely tented, for 10 minutes so the juices settle.
6. Red-wine jus. While it rests, soften the shallot in the pan over medium heat. Pour in the red wine with the thyme and reduce by half, then add the broth and reduce to a light syrup that coats a spoon. Off the heat, whisk in the cold butter a little at a time to a glossy jus; strain and season.
7. Carve and plate. Slice between the bones into cutlets. Sweep the warm celeriac purée across two plates, lean the cutlets against it, and spoon the jus around. Finish with a rosemary sprig.

Variations

• Weigh substitutions and recalculate nutrition before serving.

Storage

Best served fresh. Refrigerate leftovers promptly in a covered container and use within two days.

Questions and answers