This is not the quickest of meals to cook, but it is so tasty that it makes all the washing up worth it.
You will need….
4 lamb chops
I sliced leek
Pint of milk
Salt and pepper
100g grated cheese
Chicken stock cube
1/2 glass of red wine
1/2 glass balsamic vinegar
Garlic paste ( about the length of your finger tip)
Peel and remove the seeds from the butternut squash ( its not the easiest vegetable to peel !!)
Slice and transfere to a pan.
Peel the celeriac like a swede and slice and add to the butternut.
Cover with salted water and bring to the boil.
In a pan, put the milk with the sliced leek, nutmeg, chicken stock cube,salt and pepper and slowly bring it to a gentle simmer.
When it is simmering, add some cream and cheese, i used parmigiano as it has a strong flavour. Parmigiano is a great buy if you see it reduced as a little goes a lonnnngggg way and it gives alot of flavour when added to a dish. Save some cheese for the topping.
Drain the celeriac and butternut ( your kitchen will smell of the celeriac as it has a very distinctive smell, but don’t be put off by this as it is a delicious and underestimated vegetable.)
Place the veg in an oven proof dish and pour over the sauce, sprinkle some more cheese over the top and a good dash of ground pepper.
Place in the oven on a medium heat for around 30 minutes.
When the lamb is cooking under the grill, you can always place this under to brown off.
In a pan, pour in the wine, honey, garlic and balsamic and give it a good stir.
Let it reduce ( simmer gently) for about 10 minutes. It will have a lovely dark and smooth consistency but stir on a regular basis.
Meanwhile, fire up the grill and place the lamb under it, about 4 minutes each side.
When the lamb is done, you will have lamb fat in the pan. If you want to add extra flavour to the glaze, pour a bit of fat into glaze and stir well, lamb is very tasty but very fatty, so be careful that you don’t add too much.
Plate all your food up and pour over the glaze.