Secrets of the Best Chefs

Porcini-Crusted Rack of Lamb with Celeriac-

Potato Gratin

Serves 4

Earthiness is the name of the game here. You have the earthy

porcini mushrooms, along with smoked paprika and herbes de

Provence, that are rubbed on the lamb; then you have the earthy

celeriac (or celery root) sliced thin with potatoes and gratinéed

with cream, butter, and cheese. This is the kind of dinner you eat

in front of a wood-burning fire in the winter.

FOR THE LAMB

½ cup dried porcini mushrooms, ground to a powder in a spice

grinder

½ cup smoked paprika

1 teaspoon freshly ground black pepper

2 teaspoons kosher salt

1 tablespoon herbes de Provence

1 rack of lamb*, excess fat removed*, at room temperature

Vegetable oil

FOR THE GRATIN

2 celeriac* (celery roots), peeled and sliced into thin rounds