Blackberry Lamb

Lamb:

Trim sinew and fat off the lamb rack and cut in between the bones, into chops. Mix the 25g of softened butter, herbs, garlic, salt & pepper together and brush on one side of the lamb.

Heat a heavy based frypan, add the additional butter and sauté lamb butter side down for 2-3 minutes. Turn cutlets over, brush with butter mixture and sauté for a further 2-3 minutes. Cook longer or shorter according to your cooking preference. Cover and keep warm for 5 minutes.

Celeriac Mash:

Peel and chop celeriac into 3cm pieces, then peel and chop potato into 5cm chunks. Place together in a saucepan, pour over milk and 1 teaspoon salt. Cover and cook on medium heat until tender, approximately 25 mins.

Strain into a bowl, reserving the milk. Puree using a stick blender until smooth, adding back enough of the reserved hot milk to make a creamy mash. Add the butter and stir until combined. Season with salt and pepper.

Blackberry sauce:

Place all ingredients (except butter) into a saucepan and simmer until reduced by half. Remove from the heat and drop in knobs of butter, swirling the pan to mix it in. Once butter is combined, season and cover to keep warm.

Spoon mash onto plates, top with warm lamb cutlets and spoon over blackberry sauce. Serve.

Chefs note: For serving, we recommend placing the blackberry sauce into a pouring jug and letting people drizzle their own sauce on. The deep red colour from the Blackberry sauce can bleed onto the lamb & mash which can be off putting from some people.