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.
- 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
method for the lamb cutlets
- 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.
method for remoulade
- 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.
method for home made mayonnaise
- 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.
method for salsa verde (green sauce)
- prepared salsa verde or green sauce
- 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
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.
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.