Lamb chops with celeriac & bean puree

Lamb chops with celeriac & bean puree

Total: 45 Min. | Active: 45 Min.
lactose-free, gluten-free
Nutritional value / people: 556 kcal
, Fat: 36 g
, Carbohydrate: 12 g
, Protein: 42 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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400 g celeriac, cut into pieces
1 garlic clove
1 sprig rosemary
salted water, boiling
1 tin white beans (approx. 400 g), rinsed, drained
½ tbsp lemon juice
1 tbsp olive oil
½ tsp salt

Spring onions

1 tbsp olive oil
3 spring onions incl. green parts, halved lengthwise and crosswise
salt and pepper to taste

Lamb chops

2 tbsp mustard
2 tbsp olive oil
1 ½ tbsp rosemary, finely chopped
¾ tsp cumin, crushed
1 ½ tsp salt
a little pepper
12 lamb chops (each approx. 70 g)
1 tbsp olive oil
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How it's done

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Simmer the celeriac in salted water along with the garlic and rosemary for approx. 20 mins. until soft, drain and remove the rosemary. Place the celeriac in a blending cup along with all the other ingredients up to and including the salt, puree and keep warm.

Spring onions

Heat the oil in a non-stick frying pan, fry the spring onions for approx. 5 mins., turning occasionally, season.

Lamb chops

Combine the mustard with all the other ingredients up to and including the pepper, rub the mixture into the lamb chops. Heat the oil in a non-stick frying pan. Fry the lamb chops in batches for approx. 3 mins. on each side, cover and leave to rest for approx. 5 mins. Serve with the puree and spring onions.

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