Roasted Lamb with Celery Root, Potatoes, and Brussels Sprouts Recipe | James Beard Foundation

Ingredients

• 1 garlic clove
• 1 tablespoon unsalted butter
• 1 pound Yukon gold potatoes, peeled and thinly sliced
• Salt and fresh ground white pepper to taste
• Nutmeg to taste
• 1 celery root (about 1 pound), peeled and thinly sliced
• 2 pints heavy cream
• 2 eight-bone lamb racks, trimmed of fat
• Salt and freshly ground white pepper to taste
• 2 tablespoons olive oil
• 1 pound Brussels sprouts, tough outer leaves removed
• Grated zest from 1 lemon
• 1 teaspoon freshly squeezed lemon juice
• Salt and pepper to taste