Barbecued Lamb Rib Chop with Celery Root & Parsnip Purée

Prep Time:
15 mins.
Cook Time:
30 mins.
Marinate Time:
4 hrs. - overnight


3 Australian lamb rib chops, 4 oz. each, at room temperature

1/4 cup olive oil

2 teaspoons fresh rosemary

2 teaspoons fresh thyme

1 small garlic clove, smashed

Salt and freshly ground black pepper

Parsnip & Celery Root Purée

1/2 cup peeled parsnips, large dice

1/2 cup peeled celery root, large dice

4 1/2 ounces heavy cream

Salt and freshly ground white pepper

Cranberry Gastrique

1 tablespoon butter

1 small shallot, fine dice

1/2 cup cranberries

1 1/4 ounces port wine

1 1/4 ounces balsamic vinegar

2 tablespoons orange juice

1 tablespoon sugar

1/4 piece of star anise

Salt to taste


1. In a small dish, combine the oil, rosemary leaves, thyme leaves, and garlic. Salt and pepper lamb and rub it with the marinade. Put the lamb in a resealable plastic bag and marinate, refrigerated, 4 hours to overnight.

2. To prepare the purée, in a large pot, bring the parsnips, celery root and cream to a simmer and cover. Cook until tender. Purée and season with salt and pepper.

3. To prepare the gastrique, melt half the butter in sauté pan over low heat; add shallot. Sweat for 3 to 4 minutes. Add cranberries and sweat for 3 to 4 minutes. Add wine, vinegar, sugar, star anise, and salt. Reduce for 10 to 20 minutes until desired consistency.

4. Remove lamb from the marinade. Sear over medium-high heat in ovenproof pan until browned. Transfer pan to a 400°F oven and roast lamb until it is medium-rare, about 150°F. Remove lamb to rest for 5 minutes; cut into chops.

5. On a plate set chops atop purée; drizzle with gastrique and serve.

Photo & Recipe: True Aussie Beef and Lamb

Categories: Lamb, Lamb Chops, Lamb Rack