How To Cook Celeriac Remoulade with Charred Lamb Cutlets

Name: How To Cook Celeriac Remoulade with Charred Lamb Cutlets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2

20 mins
15 mins
easy
2

Recipe by

Jeff Baker

Ingredients

4 lamb cutlets
Drizzle olive oil
Sea salt to taste
Pinch ground white pepper
1 small celeriac peeled & finely shredded
4 tbls mayonnaise (recipe for homemade below)
1 tsp. Dijon mustard
1 tbls. Pommery seed mustard
Juice of a lemon
Chopped dill
Salsa Verde to serve
for home made mayonnaise
1 Free Range egg yolk
1 tsp. Smooth Dijon mustard
100ml peanut or sunflower oil
1 tsp. white wine vinegar
Squeeze or fresh lemon juice
Pinch fine sea salt
for Salsa Verde (Green sauce)
2 cloves garlic
2 salted anchovy fillets
1 gherkin & a few capers
Handful picked parsley, mint & basil
1 tbls. Red wine vinegar
2 tbls. Cold pressed virgin live oil
Pinch fine sea salt

Shop our Grass Fed Lamb

Introduction

Celeriac, otherwise known as the Ugly vegetable must be one of the most underutilised vegetables we grow. The fragrant root is from the celery plant & is beautifully prepared in many ways from a rich velvety puree, as a warming autumnal soup, baked whole until tender or shredded raw into the classic. French dish named Remoulade we feature here alongside an aromatic salsa Verde celebrating vibrant green herbs.

Method

Preheat a griddle, heavy based frying pan or BBQ for direct grilling.
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.
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.
Leave to rest in a warm place for half the cooking time before serving.

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

Whisk together the egg yolk, mustard and vinegar & salt.
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.
Be careful adding the oil too quickly will cause the mayonnaise to split and curdle.
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.

Finely chop together the anchovy, garlic, gherkins & capers
Finely chop the herbs and mix together
Stir in the mustard then the oil & vinegar
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.