Sauteed Lamb Chops with Peppers and Celery Root Mash

  1. In a saucepan, combine the celery root and cream.
  2. Season with salt and pepper, to taste.
  3. Bring the mixture up to a boil and reduce to a simmer until the celery root is fork tender, about 20 minutes.
  4. Using a hand-held blender, puree the mixture until smooth.
  5. Add the mashed potatoes and 2 tablespoons butter to the pot and heat through.
  6. Season with salt and pepper, to taste.
  7. Keep warm until ready to serve.
  8. For the lamb chops:
  9. Heat olive oil in a large saute pan over medium-high heat.
  10. Season the chops with Essence and sear until golden brown on 1 side, about 2 to 3 minutes.
  11. Turn chops and add sliced peppers, onion, and garlic to pan.
  12. Add wine to deglaze the pan, then add chives and remaining butter, and stir to combine.
  13. Continue to cook for an additional 2 to 3 minutes for medium rare.
  14. To assemble, mound the celery root mash in the center of a platter.
  15. Remove the chops from the saute pan and place against the mash.
  16. Spoon the hot pepper mixture and sauce over the top of the chops and serve.
  17. 2 1/2 tablespoons paprika
  18. 2 tablespoons salt
  19. 2 tablespoons garlic powder
  20. 1 tablespoon black pepper
  21. 1 tablespoon onion powder
  22. 1 tablespoon cayenne pepper
  23. 1 tablespoon dried oregano
  24. 1 tablespoon dried thyme
  25. Combine all ingredients thoroughly.
  26. Yield: 2/3 cup
  27. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

celery root, heavy cream, salt, potatoes, butter, salt, olive oil, loin, peppers, white onion, garlic, white wine, chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/sauteed-lamb-chops-with-peppers-and-celery-root-mash-recipe.html (may not work)

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