Grilled Lamb Chops with Celeriac Remoulade
Use a mandoline or V-slicer with a julienne attachment to cut the celeriac into thin strips. Note
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Ingredients
- 4 (1kg) lamb forequarter chops
- 1/4 cup (90g) honey
- 2 tablespoons olive oil
- 2 teaspoons bottled crushed garlic
- 1 tablespoon fresh thyme leaves
- 2 teaspoons cracked black pepper
- 1 (750g) celeriac, trimmed, peeled, cut into matchsticks
- 1/2 cup (150g) mayonnaise
- 2 tablespoons finely chopped fresh chervil
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon finely chopped chives
- 2 tablespoons lemon juice
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