Celeriac Stuffed Best End With Vegetable Puree
|Best end of lamb||2 , chinned, cut through rib bones (Each Comprising 6 Chops)|
|Peeled celeriac||8 Ounce (250 Grams)|
|Lemon juice||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Dijon mustard||1 1⁄4 Tablespoon (1 Heaped Tablespoon)|
|Olive oil||4 Tablespoon|
|White wine/Red wine||4 Tablespoon (For The Sauce)|
Put the racks, fat side down, on a board.
Cut down the inside of the spine, through the separation made by the butcher and around the eye of the meat.
Continue cutting around the meat and back, inside the skin and fat.
Now the skin, though still attached to the spine, will be separate from most of the meat, making a pocket which can be stuffed.
Grate the celeriac into the lemon juice, add the garlic and mustard and mix well.
Push the stuffing between the eye meat and the fat and secure the rack into roughly its original shape using toothpicks or cocktail sticks.
Turn the meat over, score the fat into a diamond pattern and rub with a little olive oil.
Roast at 180°C/350°F/Gas Mark 4 for 35-45 minutes, depending on how pink you like your lamb.
Let the meat rest for at least 10 minutes; remove the toothpicks or cocktail sticks and cut off the chined spine.
With the juices left in the pan after you have poured off most of the fat, pour in a little white or red wine and boil to make a small amount of syrupy sauce.
Quickly cut each rack into individual stuffed cutlets, between bones.
If there are any juices from carving, add them to the sauce, boil again and serve beside the neatly arranged cutlets.
Serve with Pumpkin and Apricot Puree.