Grilled lamb loin chop

I had some celeriac left over from making the soup a week ago, so I chopped it into rough-shaped chunks, boiled it, and using a hand blender and mixing in some rosemary-infused extra virgin olive oil, made it into a purée.


I served the celeriac purée with a grilled organic boneless lamb loin chop and some herb baby potatoes and sautéed morning glory. The lamb itself was beautiful, pink and juicy, and I was impressed how the celery-like flavour of the celeriac with its nutty overtones complemented the lamb. It's a dish I will be making again for sure.