Gordon Stott's lamb rack with celeriac purée and new potatoes – Luxury London

Ingredients

• 2 lamb racks
• 1 tbsp of olive oil
• 10g of butter
• 2 garlic cloves, peeled and crushed
• 1 sprig of rosemary
• 200g lamb liver, finely chopped
• 200g pork belly, minced
• 200g lamb mince
• Caul fat
• 1 small onion, finely chopped
• 150g bread crumbs
• 1 egg
• 20ml vegetable oil
• Pinch of dried herbs
• 2 tsp salt
• 400ml game stock
• 1 celeriac, peeled and diced
• 300ml milk
• 500g of new potatoes
• Butter
• 1 bunch of chives, finely chopped
• Salt