Crown of lamb with braised celeriac
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill direct/indirect grilling
Ingredients
• 2 lamb chops, neatly trimmed,
upper fat layer cut
• Salt
• Pepper
• a few sprigs of rosemary and thyme
• Garlic (amount to taste)
• some olive oil
• Tomato paste
• 1 bottle of Merlot
• mixed root vegetables of your choice (Mirepoix)
• 1 celeriac
• 1 good piece of butter
preparation
➊ Season the meat all over with salt and pepper. Finely chop the rosemary, thyme and garlic and mix with enough olive oil to form a paste. Rub the lamb with the paste.
➋ Prepare a grill for direct and indirect grilling and set the temperature between 180 and 200 °C. Grill the meat briefly in the direct area, then continue grilling indirectly until the core temperature reaches 54 °C.
➌ Dice the root vegetables and fry them with a little tomato paste in a small pot or pan. Deglaze with the Merlot and reduce to a jus.
➍ Wash the celeriac and then grill it whole indirectly for about 3 hours at 180–200 °C.
➎ In the meantime, prepare the nut butter. As soon as the celery is cooked soft, break open the celery and carefully toss the fibrous, soft pieces in the nut butter and season with salt and pepper.
Recipe by Joost van Manen
Grill expert Joost van Manen is a professional through and through and is also well versed in international Michelin-starred restaurants. For two years he has been working as a culinary chef and grill master in Germany for the manufacturer “The Bastard/200Fahrenheit”. www.thebastard.com/de
Recipe from FIRE&FOOD issue 02/2021