Griddled lamb with a balsamic, garlic and chilli reduction and cheesy celeriac mash

lamb-with-celeriac

Ingredients

For the griddled lamb

  • 2 lamb chops

  • 1 tbsp olive oil

  • salt and freshly ground black pepper

  • pinch dried chilli flakes

  • 2 garlic cloves, bashed, unpeeled

  • 2 tbsp balsamic vinegar

  • 1 tbsp honey

For the cheesy celeriac mash

  • ½ celeriac, peeled, chopped

  • 85g Wensleydale, grated

  • 2 tbsp double cream

  • salt and freshly ground black pepper

Method

  1. For the lamb, rub the lamb chops with olive oil, salt and freshly ground black pepper and chilli flakes and griddle with the garlic for 3-4 minutes each side or until cooked but still slightly pink in the middle. Remove the chops and leave to rest for five minutes.

  2. Add a splash of boiling water and the balsamic vinegar to the pan and deglaze the pan. Add the honey and simmer for 1-2 minutes.

  3. For the cheesy mash, place the chopped celeriac into a pan of boiling salted water and boil until tender. Drain well and then mash with the grated cheese, cream, salt and freshly ground black pepper.

  4. To serve, pile the mash onto a serving plate, top with the lamb chops and pour over the sauce.