Sauteed Lamb Chops with Peppers and Celery Root Mash
- 1 cup small diced celery root
- 1 cup heavy cream
- Salt and pepper
- 1 cup cooked mashed potatoes
- 4 tablespoons butter, divided
- Salt and pepper
- 2 tablespoons olive oil
- 8 loin or rib lamb chops
- Essence, recipe follows
- 1 pound long hot peppers, sliced into rings
- 1 white onion, thinly sliced
- 5 whole cloves garlic
- 1/4 cup white wine
- 2 tablespoons chopped chives
DirectionsFor the celery root mash:
In a saucepan, combine the celery root and cream. Season with salt and pepper, to taste. Bring the mixture up to a boil and reduce to a simmer until the celery root is fork tender, about 20 minutes. Using a hand-held blender, puree the mixture until smooth. Add the mashed potatoes and 2 tablespoons butter to the pot and heat through. Season with salt and pepper, to taste. Keep warm until ready to serve.
For the lamb chops:
Heat olive oil in a large saute pan over medium-high heat. Season the chops with Essence and sear until golden brown on 1 side, about 2 to 3 minutes. Turn chops and add sliced peppers, onion, and garlic to pan. Add wine to deglaze the pan, then add chives and remaining butter, and stir to combine. Continue to cook for an additional 2 to 3 minutes for medium rare.
To assemble, mound the celery root mash in the center of a platter. Remove the chops from the saute pan and place against the mash. Spoon the hot pepper mixture and sauce over the top of the chops and serve.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Recipe courtesy Emeril Lagasse, 2005
Recipe courtesy of Mario Batali