Name: Grilled lamb chops with celeriac remoulade
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 (1kg) lamb forequarter chops; 1/4 cup (90g) honey; 2 tablespoon olive oil; 2 teaspoon bottled crushed garlic; 1 tablespoon fresh thyme leaves; 2 teaspoon cracked black pepper; 1 (750g) celeriac, trimmed, peeled, cut into matchsticks; 1/2 cup (150g) mayonnaise; 2 tablespoon finely chopped fresh chervil; 1 tablespoon finely chopped fresh tarragon; 1 tablespoon finely chopped chives; 2 tablespoon lemon juice

Ingredients

4 (1kg) lamb forequarter chops

1/4 cup (90g) honey

2 tablespoon olive oil

2 teaspoon bottled crushed garlic

1 tablespoon fresh thyme leaves

2 teaspoon cracked black pepper

1 (750g) celeriac, trimmed, peeled, cut into matchsticks

1/2 cup (150g) mayonnaise

2 tablespoon finely chopped fresh chervil

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped chives

2 tablespoon lemon juice

Method

1.Heat oiled grill plate (or grill pan or barbecue).

2.Combine lamb, honey, oil, garlic, thyme and pepper in large bowl; season. Cook lamb about 5 minutes each side or until cooked as desired.

3.Combine celeriac and remaining ingredients in medium bowl; season to taste.

4.Serve lamb with remoulade.

Use a mandoline or V-slicer with a julienne attachment to cut the celeriac into thin strips.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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