Nonno’s Lamb chops and Mashed “Potatoes”

Make this Tonight - "Sunday Supper"

Prep Time
Cook Time


  • Rack of lamb
  • 1 celery root
  • 1 russet potato
  • Chives
  • Butter
  • 3/4c Dijon Mustard
  • 10 cloves Garlic
  • 3 sprigs Rosemary
  • 1 TBSP Whole coriander seeds
  • 1 TBSP Extra Virgin Olive Oil
  • 1-2 TBSP Plain Bread crumbs
  • Veal Stock (for reduction and for the potatoes)


  1. Grind the coriander seeds, rosemary, garlic, and some of the breadcrumbs.
  2. Transfer to a mixing bowl, add the mustard, olive oil, salt, and more breadcrumbs if needed.
  3. Mix into a viscous paste. Salt and pepper the rack of lamb, then smear the mustard paste all over.
  4. Put on a sheet tray and into a 400º oven, fat side up for 20 min or until 130º at the center.
  5. Wrap the potato in foil and place in the oven as well - cook until a knife pierces it without resistance (30- 45 min)
  6. Reduce the veal stock until nappe, when a spoon dragged along the bottom of the pan, leave a long slowly receding streak in its wake. Set aside.
  7. Peel and cube the celery root and saute in the frying pan w/ grapeseed oil over medium-high heat until fragrant and color just begins to form.
  8. Remove the potato from the oven, slice in half and scoop out the insides, add to the pan with some of the veal stock (unreduced) and bring to a simmer.
  9. Use the immersion blender to create a smooth product, add 1/2 sick of butter and cream to taste - then work the whole mixture through the fine sieve, pushing it through with a ladle.
  10. Serve the “potato” on the plate, with the lamb chops bones crisscrossed (2-3) chops, drizzle the dressing over the lamb and the reduction over the potatoes.