Maple, Rosemary and Apple Brined Rack of Lamb with Minted Port Glaze and Herb Roasted Celeriac - Fin

Ingredients

• 1 lamb rack medium size 14-18oz.
• 2 cups water (warm to dissolve Salt)
• 2 Tbsp Kosher Salt
• 2 apples (pureed in blender or food processor)
• 1 cup Maple Syrup
• 3 Tbsp Chopped Fresh Rosemary
• A few Thyme Sprigs
• 1 Bay Leaf
• ½ cup Port wine
• 1 chopped shallot
• 2 Tbsp chopped fresh mint
• 1 Tbsp Dijon Mustard
• 1-1/2 Cups Beef Broth
• Salt and Pepper
• 1 large Celery Root (peeled and diced ¾’ cubes)
• Smoked Paprika
• Thyme
• Salt Black Pepper
• 3 cloves chopped Garlic
• Olive Oil