Bon Appetit/May 2004

Rack of Lamb with Mashed celeriac and Onion Confit
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
ONION CONFIT: 3 tablespoons butter 2-1/2 pounds onions, thinly sliced 1 bay leaf
1-1/2 cups dry red wine 1/4 cup creme de cassis (black-currant-flavored liqueur) CELERIAC: 1/2 cup (1 stick) butter
3 cups 1/2-inch cubes peeled celeriac (celery root; from 2 large) 1/4 cup (or more) water 1-1/2 teaspoons fresh lemon juice
LAMB: 2 1-1/3 pound racks of lamb, each rack cut into 4 double chops 5 tablespoons olive oil, divided



1 FOR ONION CONFIT: Melt butter in heavy large skillet over medium heat. Add onions and bay leaf. Cover and cook until onions are tender and brown, stirring occasionally, about 30 minutes. Add wine and boil uncovered until evaporated, stirring often, about 12 minutes. Mix in creme de cassis; boil 1 minute. Remove from heat. Season confit with salt and pepper.
2 FOR CELERIAC: Melt butter in heavy large saucepan over medium heat. Add celeriac and saute 3 minutes. Add 1/4 cup water and lemon juice. Reduce heat to medium-low, cover, and simmer until celeriac is very tender, adding more water by tablespoonfuls if mixture becomes day, about 25 minutes. Remove from heat. Using potato masher, mash celeriac to smooth paste. Season with salt and pepper.
3 FOR LAMB: Preheat oven to 400 F. Brush lamb chops with 2 tablespoons olive oil to coat; sprinkle with salt and pepper. Heat remaining 3 tablespoons oil in heavy large skillet over high heat. Working in batches, add lamb chops to skillet and saute until brown on all sides, turning with tongs, about 8 minutes. Transfer lamb to rimmed baking sheet and roast until thermometer inserted into center of lamb chops registers 125 F for medium-rare, about 5 minutes.
4 Spoon celeriac and onion confit in center of each plate. Arrange lamb chops along-side and serve.

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