1. Preheat a griddle, heavy based frying pan or BBQ for direct grilling.
2. Season the cutlets then render the fat before searing on the both sides over high heat turning the cutlets a couple of times once a rich, dark crust has formed, reducing the heat if the lamb meat is getting too charred.
3. Cook 2 to 3 minutes each side for medium, pressing the meat with your thumb it should be slightly firm to touch and a core temperature of 54°C before resting for medium rare.
4. Leave to rest in a warm place for half the cooking time before serving.

1. Lightly salt the shredded celeriac in a colander and leave for 15 minutes then squeeze out the excess moisture in a clean tea towel.
2. Mix together the mayo with mustard's, lemon and chopped dill then fold through the celeriac.

1. Whisk together the egg yolk, mustard and vinegar & salt.
2. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken.
3. Be careful adding the oil too quickly will cause the mayonnaise to split and curdle.
4. Once all the oil has been whisked into the egg and you have a thick mayonnaise like consistency add a squeeze of lemon and check for seasoning.

1. Finely chop together the anchovy, garlic, gherkins & capers
2. Finely chop the herbs and mix together
3. Stir in the mustard then the oil & vinegar
4. Taste for seasoning and reserve

Note:

This Italian style salsa goes great with grilled lamb and pork, simply spread on toasted bread or as a dip with crudités.

Serve the cutlets with a dollop of remoulade, dressed salad leaves and a squeeze of lemon.

Note:

The remoulade goes perfectly well with cold meats, grilled chicken or as a sandwich filler with cold roast meats. I like to drink a chilled Rose from Provence with this dish for a true taste of late summer.