on a mandoline
6 medium Yukon Gold potatoes, sliced into thin rounds on a
mandoline
2 tablespoons chopped rosemary*
2 tablespoons chopped sage
2 tablespoons chopped thyme
Kosher salt and freshly ground black pepper
½ cup grated Parmesan cheese
½ cup heavy cream
3 tablespoons unsalted butter, cut into cubes
Combine the porcini powder, smoked paprika, pepper, salt, and
herbes de Provence in a bowl and then rub it all over the lamb.
Preheat the oven to 475°F.
In a gratin dish or a small ovenproof skillet, make a layer of
celeriac and top with a layer of potato. Sprinkle with some of each
herb, salt and pepper, and some of the Parmesan and drizzle in a
little of the cream. Repeat with another layer of celeriac, potato,
herbs, salt, pepper, and Parmesan and continue layering until
you’ve used everything. Pour the rest of the cream on top and dot
with the butter. Place the pan in the hot oven and bake until it’s
deep golden brown on top, 10 to 12 minutes.
Heat another ovenproof skillet on medium heat and add a
splash of vegetable oil and the meat. Sear until brown on one side,
flip the meat, and place it in the oven. Cook until an instant-read
thermometer inserted into the lamb’s center reads 120°F for