Lamb with Celeriac Purée

Method

1. Preheat your oven to 200°C (400°F) and allow the lamb chops to rest at room temperature for 10 minutes while you prepare the remaining ingredients.
2. Rub the lamb chops thoroughly with the minced garlic and rosemary, pressing the herbs firmly into the meat to infuse the flavors.
3. Melt 1 tablespoon of butter in an oven-safe skillet over high heat and sear the lamb chops for 3 minutes per side until a deep golden crust forms.
4. Transfer the skillet to the preheated oven and roast the lamb chops for approximately 20 minutes, or until cooked to your desired doneness.
5. While the lamb rests, warm the celeriac purée in a small saucepan over low heat, stirring in the remaining 1 tablespoon of butter until the purée is smooth, rich, and heated through, about 5 minutes.
6. Plate the celeriac purée as a base and arrange the lamb chops on top, garnishing with the roasted rosemary sprigs before serving.