Barbecued rack of lamb with celery root and parsnip purée
Parsnip and Celery Root Puree:
1 lb parsnips, peeled large dice
1 lb celery root, peeled large dice
1 1/2 cups heavy cream
Salt and freshly ground white pepper
4 oz butter
2 shallots, fine dice
1 lb cranberries
5 oz port wine
5 oz balsamic vinegar
2 oz orange juice
4 oz sugar
1 star anise
salt to taste
For theLamb: In a small dish, combine the oil, rosemary leaves, thyme leaves, and garlic. Season the lamb with salt and pepper and rub it all over with the marinade. Put the lamb in a resealable plastic bag or wrap it up and marinate, refrigerated, 4 hours to overnight.
To serve, remove the lamb from the marinade. Sear it over medium-high heat in an ovenproof pan until the exterior is browned. Transfer the meat and pan to a 400°F oven and roast until it is medium-rare, about 150°F on an instant-read thermometer. Let the meat rest out of the pan for 5 minutes, then cut it into individual chops.
In a large pot, bring the parsnip, celery root and cream to a simmer and cover. Cook until the roots are tender. Puree the roots and cream together and season with salt and pepper.
Melt half the butter in saute pan over low heat and add shallots. Sweat for 3-4 minutes. Add cranberries to pan and sweat for 3 – 4 minutes. Add wine, vinegar, sugar, star anise and salt. Reduce for 10 20 minutes until desired consistency.
For each serving, swoosh about ½ cup of the parsnip and celery root puree on a plate. Top it with 2 chops and drizzle with 2 oz of cranberry gastrique and garnish with a mint sprig.