for 4 person

Puree

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

How it's done

Puree

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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