This month’s Hungry Guest Recipe of the Month features a classic roasted lamb rack, cooked until tender and served with a crisp celeriac remoulade for balance. A fresh chimichurri sauce adds brightness with herbs and garlic, complementing the richness of the lamb. To finish, a smooth chocolate mousse is paired with crunchy honeycomb and a sharp raspberry coulis, creating a well-rounded dessert with contrasting textures and flavours.
Visit Hungry Guest Website for the dessert
Ingredients:
1 x lamb rack
Olive oil
Salt and pepper
Remoulade:
½ x Mereworth celeriac
50g x mayonnaise
10g x wholegrain mustard
10g x lemon juice
Chimichurri:
50g x Mereworth parsley, finely chopped
2 x cloves Mereworth garlic, minced
1 x fresh red chilli, finely diced
50g x red wine vinegar
50g x olive oil
Salt and pepper
Method:
For the remoulade:
- Mix the mayonnaise, mustard, and lemon juice in a bowl.
- Remove the outer skin from the celeriac.
- Grate the celeriac using the course side of the grater directly into the mayonnaise mix.
- Season to taste with salt and pepper.
For the chimichurri:
- Combine all the ingredients in a bowl.
- Season to taste with salt and pepper.
For the lamb:
- Preheat oven to 180 degrees C.
- Remove the thin layer of sinew that sits on top of the fat of the lamb rack (or ask your butcher to do it for you!)
- Coat lightly with olive oil and season well with salt and pepper.
- Place in a hot pan and caramelise all sides well.
- Once coloured place in the oven for 8-10 minutes.
- Turn and cook for another 4 minutes.
- Once the internal temperature reaches 60 degrees C remove from the oven and allow to rest for 20 minutes.
- Before serving, return to the oven for 3-4 minutes until hot.