Apologies, my image is not the best (I didn't have any fresh herbs to sprinkle over the top which would have helped), it really doesn't look as appetising as it is. It's so good and requires minimal effort & literally 2 fresh ingredients for such great flavour, you really should try this!
Serve with a big side of greens; spinach, broccoli, tenderstem, green beans, cabbage - any or all will be delicious!
What you'll need
Enough for however many you're feeding, I cook for 2.
Fresh ingredients
- Lamb chops
- Celeriac
- Flat leaf parsley (optional)
Store cupboard
For the roasties
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 2 tbsp olive oil
- Salt & pepper
What to do
- Peel, cut and par boil the celeriac in salted water. After about 8-10 mins, drain and allow to steam until dry. Place on a baking tray. In a small bowl mix the roastie spices with the olive oil and pour over the celeriac pieces. Bake in the oven for 10 mins, 180 fan.
- Meanwhile, mix the ground coriander, cumin & some salt together, and dry rub the chops with it.
- After 10 mins remove the celeriac and 'nestle in' the lamb. Bake for 15-20 mins or until the lamb is cooked to your liking. I like mine cooked through and the fat rendered, this takes a good 20-25 mins in my oven.
- When the celeriac is softened and the lamb's cooked, it's time to plate up! Sprinkle over some fresh parsley - if you have it!
Peeling celeriac
Cut into big chunks before par boiling
Drain, coat in spice mix and bake
After 10 mins, nestle in the lamb & bake
