Lamb Bites with Celeriac Bulb, Wild Blueberry Sauce

By Jérôme Ferrer, Chef

Ingredients

• 1 celeriac bulb (celery root)
• 4 – 6 racks of lamb
• olive oil
• salt and pepper
• 1 cup Wild Blueberries
• 1 tablespoon butter
• ½ cup lamb stock
• ¼ cup red wine

Preparation

Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the skin. Expect to discard about a quarter of the celeriac by the time you’ve done this. Cut in half and blanche in boiling water, 3 minutes. Once blanched, cut into “fries” and sauté until golden brown and tender. Season with salt and pepper.

Remove fillets from racks of lamb and sear on a hot fry pan coated with olive oil. Season to taste.

Brown Wild blueberries in a sauté pan with butter, then add lamb stock and wine. Let simmer and reduce by half.

Arrange by cutting lamb fillets into 3 bite-sized pieces and flavor with Wild Blueberry sauce. Stack celeriac sticks on plate with the lamb filets. Serves 4-6

Nutritional Information per Serving
342 calories, 6g carbohydrate, 21g fat, 29g protein, 106mg cholesterol, 361mg sodium, 1g fiber