Hello Lambchop!  Once you try Australian Lamb you will never want any other lamb.  It is clean and lean with a subtle flavor that lets your recipes shine.  Here is a great Australian lamb recipe for the holidays.


Sometimes you just get it right and boy oh boy does this dish get it right.  The rosemary roasted lamb chops with the refined blueberry pinot noir sauce finished with whole blueberries and the freshness of the celery root puree combine to make the perfect bite.   An added bonus about this dish is it can be on the table in less than forty minutes.  This recipe serves four but it can easily be halved for a romantic dinner for two or increased for a larger dinner party.

In terms of timing for this dish prepare things in the following order:

  • Season the lamb and let it sit for a few minutes
  • Heat oil in saucepan to sear lamb
  • Prepare the ingredients for the celery root puree and begin cooking
  • Put the lamb in the pan to sear
  • Transfer lamb to oven
  • Start sauce
  • Remove lamb from oven and allow to rest
  • Strain the sauce and mount with butter
  • Puree celery root
  • Plate dish

Lamb Chops

I love lamb chops because they cook fast and I can have a gourmet meal on the table in a very short period of time.  Steak Seasoning is one of my favorite quick spice rubs and it gives the lamb chops a great well rounded flavor.  Don’t skip the searing step, it gives the lamb great color and flavor.

Lamb Chop Ingredients:

  • 2 Racks of Aussie Lamb Frenched and Trimmed with Outer Layer of Silver Skin Removed
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Steak Seasoning
  • 2 Tablespoons Chopped Rosemary Plus 1 Tablespoon for Garnish
  • 2 Tablespoons Vegetable Oil

Preheat oven to 425 degrees and put rimmed baking sheet in the oven.  Season the lamb chops with kosher salt and Montreal Steak Seasoning and rub in chopped rosemary.  Allow to sit while you prepare the celery root puree ingredients.


Heat oil in large heavy-bottomed over high heat until shimmering.  Place Aussie lamb racks in skillet, meat-side down, in center of pan with ribs facing out.  Brown for about four minutes until nice crust has formed.  With strong tongs, stand racks up in skillet and lean the ribs against each other.  Brown bottoms until a nice crust forms, 2-3 minutes.

Transfer lamb to preheated baking sheet and begin making sauce (see directions below).  Roast lamb for about 12 minutes for medium rare or until an instant-read thermometer inserted into the center registers about 135 degrees.


Cover meat loosely with foil and let rest about 10 minutes.  Carve into two rib chops prior to plating.

Celery Root Puree

I love mash potatoes as much as the next gal but sometimes they can be a bit rich with a rich protein.  Celery root can be mashed like potatoes but has a zesty fresh taste that can brighten up a heavier dish.  Celery root, or celeriac as it’s also known, is a variety of celery grown for its round and juicy root rather than its stems.  Although the stems look like celery they are usually inedible.  Celery root It is a deceptively ugly vegetable, with a thick, lumpy skin. Underneath this mangled exterior, the flesh is sweet and creamy white in color, tasting very much like regular celery.  In combination with the creaminess of Yukon gold potatoes this is the perfect side dish.


To prepare the celery root trim off the stalks and bottom and slice the outer gnarly skin off then cut into cubes.

Celery Root Puree Ingredients:

  • 2 Cups Whole Milk
  • 2 Cups Water
  • 1 Tablespoon Kosher Salt
  • 1 Pound Celery Root, Peeled and Cut Into Cubes
  • 1/2  Pound Yukon Gold Potatoes
  • 4 Tablespoons (1/2 stick) unsalted butter cut into small pieces and at room temperature
  • Kosher Salt
  • Fresh Ground Pepper

Celery Root Puree Directions:

In a medium size sauce pan place the milk, water, kosher salt, potatoes, and celery root and bring to a boil over medium heat.  Reduce heat and simmer for 20-25 minutes until fork tender.  Drain the vegetables and return to hot pan and shake to cook off extra moisture.  Puree in a food processor with butter until just smooth and creamy, about 10-15 pulses.  Season to taste with salt and fresh ground pepper.


Blueberry Rosemary Sauce

I knew I wanted a smooth refined sauce as well as whole blueberries in the finished sauce so I added half the blueberries to make a sauce reduction which I strained, then added the rest of the whole blueberries in at the end.  The addition of fresh ground coriander and nutmeg give this sauce a great flavor.

Blueberry Rosemary Sauce Ingredients:

  • 2 Tablespoons Reserved Oil from Cooking Lamb
  • 1/2 Cup Shallots Chopped
  • 1 Teaspoon Kosher Salt
  • 4 Cloves Garlic Minced
  • 1 Cup Pinot Noir Wine
  • 1/2 Cup Water
  • 2 Cups Blueberries
  • 1 Tablespoon Chopped Rosemary
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Fresh Ground Nutmeg
  • 2 Tablespoons Half & Half
  • 2 Tablespoons Room Temperature Butter

sauce ingredients

Blueberry Rosemary Sauce Directions:

Remove 2 tablespoons oil from pan that lamb was seared in and heat in a medium sized sauce pan (you can make the sauce in the same pan the lamb was seared in but if there are any burned bits it may not give you the most refined sauce).  Add chopped shallots and salt and cook over medium heat until shallots are softened.  Add in minced garlic and stir for about a minute.  Add the pinot noir.  Add in water, 1 cup blueberries, chopped rosemary, ground coriander, and nutmeg and allow to simmer until blueberries breakdown and sauce reduces.

simmering sauce

Mash blueberries with a potato masher or the back of a spoon.  Whisk in half and half and let sauce simmer for a few more minutes.  Put a fine mesh strainer over a bowl and pour the sauce into the strainer pushing down on the ingredients to get all the sauce in the bowl.


Transfer the sauce back to the saucepan and whisk in butter.


Add in the whole blueberries and toss to coat.  Keep sauce warm until ready to use.


Plating the Dish

Cut the lamb chops into two chop portions.  Spoon 1/4 of the celery root puree on four dishes.  Put four chops on each plate by securing two chops arched over the puree by interweaving the ribs.  Spoon sauce over chops and puree and sprinkle with fresh rosemary.




Happy Cooking and
Remember to Enjoy
a Little Gourmet Everyday!!