Roasted Lamb with Celery Root, Potatoes, and Brussels Sprouts | James Beard Foundation
Pete C. Dressen may have served this dish at his Beard House dinner, but it’s also a fairly simple weeknight meal.
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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
- pepper
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