Celery Root Puree
2 medium-sized celery roots (peeled and cut into 1-inch cubes)
2 medium pototoes (peeled and cut into 1-inch cubes)
1 small onion, diced
2 tsp. butter
4 cups chicken stock
Salt and pepper to taste

Rack of Lamb
2 French-cut racks of lamb, cut in half with 4 ribs per serving
4 Tbsp. fresh rosemary, removed from stem and chopped
½ cup olive oil
1 cup dry red wine
1½ cups reduced veal or beef stock
Salt and pepper

Fresh Asparagus
1 bunch fresh asparagus, cut lengthwise into strips
1 tsp. olive oil
Salt and pepper to taste

Celery Root Puree
In a medium sauce pan over high heat, add butter and onions. Sauté until onions are translucent. Add celery root, potatoes, and chicken stock. Bring liquid to boil, reduce heat, and simmer until celery root and potatoes are tender. Remove from heat and strain.

Allow celery root mixture to cool. Place into a food processor and puree until smooth. Salt and pepper to taste. May be made one day ahead of time. Reheat in sauce pan just before serving. Note that puree may stick to pan while reheating, so stir often.

Rack of Lamb
Preheat oven to 450 degrees F. Season lamb with salt and pepper and rub rosemary evenly on each rack. Heat olive oil in a large skillet. Place lamb racks into skillet and sear each side until brown. Remove racks and place on a sheet pan; place into oven for 10-12 minutes, or until lamb reads 120 degrees F. Remove from oven and allow to rest for 5 minutes. Remove any extra oil from skillet; add wine and stock and reduce by half. Salt and pepper to taste.

Asparagus
In a medium skillet, heat olive oil. Add asparagus and sauté until tender. Salt and pepper to taste.

Assembly
This dish may be served on a large platter or individual plates. Line plate with asparagus and place celery root puree over asparagus. Cut each four-rib rack into half; cross the rib bones together and place over the puree. Spoon stock reduction over lamb and serve. Garnish with fresh rosemary sprigs.