Seared Lamb Chops, Celeriac Purée, Broccoli Rabe, Hazelnut Brown Butter
Biltmore Reserve Cabernet Sauvignon
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In honor of North Carolina Wine Month, Estate Executive Chef Damien Cavicchi created this traditional North Carolina recipe – delicious in September or any time of year.
Preparation Time: 1 hour 30 minutes
- 8 3/4-inch lamb rib chops
- Extra virgin olive oil
- Kosher salt
- Cracked black pepper
- 2 medium celeriacs
- 1 large russet/Idaho potato
- 1 cup heavy cream
- 8 tablespoons butter - divided
- 1 large bunch broccoli rabe
- 1/2 cup water
- 1/2 cup peeled hazelnuts
- 1 teaspoon red pepper flakes
Preheat oven to 325 degrees. Using a knife, carefully peel and trim celeriac, and dice into 1-inch pieces. Next, peel potato and dice into 1 1/2-inch pieces. Combine in 4-quart saucepan of water seasoned with 2 tablespoons salt and boil until tender, about 20 minutes. Trim woody stems from broccoli rabe and cut into bite-sized pieces. Place hazelnuts in a small skillet and toast in oven until golden and fragrant, about 6-8 minutes. Crush into coarse pieces with a heavy spoon or by placing another skillet on top of them. Set skillet with nuts over medium heat with 6 tablespoons butter and a pinch of salt. Cook until butter turns brown, about 2-3 minutes.
Drain celeriac and potatoes well, and combine with cream and remaining butter. Adjust seasoning and reserve in warm place. Preheat two heavy-bottomed skillets over medium high heat. Season lamb chops with salt and pepper. Add oil to just coat bottom of both skillets. Add lamb to one and broccoli rabe to other. Cook lamb 2 1/2 minutes per side for medium rare, working in batches if necessary to prevent overcrowding. Season rabe with salt and turn frequently with tongs until color turns bright green, about two minutes. Add water and pepper flakes to rabe, and cook until tender, about 3 minutes.
Spoon celeriac purée onto four plates along with rabe and lamb chops. Spoon hazelnut brown butter liberally over plates.