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Roasted Rack of Lamb with Celery Root Mash, Baby Carrots & Chimichurri
Cal-a-Vie Health Spa, Vista, California EXECUTIVE CHEF FELIPE GONZALEZ VARON of Cal-a-Vie Health Spa shares a light, elegant rack of lamb recipe that reflects the property’ s wellness-focused approach to cuisine. Paired with celery root mash, roasted baby carrots and a bright chimichurri, it’ s a simple yet refined dish perfect for a nourishing, flavorful meal.
Celery Root Mash
INGREDIENTS
l l l l l
3 large celery roots, peeled and cut into large pieces ½ cup half-and-half, coconut milk or oat milk ¼ cup avocado oil 2 bay leaves 1 tbsp salt, plus more to taste
Roasted Rack of Lamb
INGREDIENTS l 2 racks of lamb( 8 bones each), trimmed and frenched l 1 tbsp avocado oil l 2 bunches fresh rosemary
PREPARATION l Add celery root, bay leaves and 1 tbsp salt to a pot; cover with water and boil until tender.
l Drain, reserving ~ 1 cup cooking liquid. l Transfer celery root to a food processor.
l Warm milk in the empty pot 3 – 5 minutes, then add to processor and blend until smooth.
l Add cooking liquid as needed to adjust texture; season with salt.
l Salt and pepper
PREPARATION l Heat oven to 350 ° F. Season lamb.
l Sear in avocado oil ~ 3 minutes per side.
l Remove lamb; place rosemary in pan and set lamb on top.
l Roast 10 – 12 minutes, depending on size. l Rest the meat; discard rosemary.
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