Rack of Lamb with Honey Roasted Carrots, Spinach and Pureed Celery Root

Preheat oven to 400F.

Season the rack of lamb with salt and pepper and set aside.

Peel and wash the celery root and potato. Cut into chunky pieces and bring to the boil in salted water with the stock cube added. Allow to cook until softened, about 20 – 25 minutes.

While that’s cooking, peel and cut the carrots into thick sticks. Season with salt, pepper, cumin, drizzle with honey and add 1 tablespoon of the butter. Roast for 20 – 25 minutes until softened and caramelised.

10 minutes before the carrots are cooked, brown the lamb racks in a hot pan (no oil needed) then transfer to the oven to roast for 10 minutes. When cooked, take out and allow to rest for 10 minutes.

When the potato and celeriac are cooked, strain and transfer to a food processor. Add a tablespoon of butter and the blue cheese. Whizz until smooth.

Finally, heat a frypan, add the remaining 2 tablespoons butter and wilt the spinach in it. Season and add the lemon juice.

To serve, cut the lamb racks into separate chops. Spoon some celeriac puree on a plate and arrange the spinach and carrots beside it. Then top with the lamb chops, half a rack per portion.

You can make a gravy with it, but I like it as is.