how to cook celeriac remoulade with charred lamb cutlets – Meat House Gourmet Butcher

Ingredients

• 4 lamb cutlets
• Drizzle olive oil
• Sea salt to taste
• Pinch ground white pepper
• 1 small celeriac peeled & finely shredded
• 4 tbls mayonnaise (recipe for homemade below)
• 1 tsp. Dijon mustard
• 1 tbls. Pommery seed mustard
• Juice of a lemon
• Chopped dill
• Salsa Verde to serve
• 1 Free Range egg yolk
• 1 tsp. Smooth Dijon mustard
• 100ml peanut or sunflower oil
• 1 tsp. white wine vinegar
• Squeeze or fresh lemon juice
• Pinch fine sea salt
• 2 cloves garlic
• 2 salted anchovy fillets
• 1 gherkin & a few capers
• Handful picked parsley, mint & basil
• 1 tbls. Red wine vinegar
• 2 tbls. Cold pressed virgin live oil