| 4-5 | Yukon Gold Potato, peeled and 1/4d |
| ½C | Celriac, cleaned and diced |
| ¾C | Granny Smith Apple, peeled and diced |
| ¾C | Half-Half |
| 5T | Butter |
| Salt and Pepper |
Place potatoes in pot and cover with water by 2inch. Bring to a boil and cook until potatoes are soft. Drain.
In a saute pan, heat a touch of oil with 1T butter. When melted, add celriac and saute for 4-5 minutes until softened. Add apple and cook for two minutes more. Season with salt and pepper.
Scald half-half with 4T butter. Mash potatoes with the scalded dairy to desired thickness. Blend in the apple-celeriac mix and season with salt and pepper. Keep warm.
| 1/3C | Celery, chopped |
| 1/3C | Carrot, chopped |
| 1/3C | Onion, chopped |
| 1Tbs | Oil |
| 2cl | Garlic, minced |
| 1C | Ruby Port |
| 3C | Lamb/Veal Stock |
| ¼C | W&L Cranberry-Ginger Chutney |
In a medium saucepan, heat the oil over medium high flame. Add the carrot, onion, celery and garlic and sweat thoroughly. Deglaze with red wine and reduce by ½. Add the lamb stock and continue to reduce by ½, frequently skimming impurities.
Strain and continue reduce to ½ Cup or desired concentration. Stir the W&L Cranberry-Ginger Chutney in the reduction, cook for 1 minute and remove from heat.
Season lamb loins with salt and pepper. Sear well on both sides about 2-3 minutes per side. Remove from heat and let rest in warm area for 5 minutes before slicing. Slice loin across grain into 5-6 bias medallions.
Place a scoop of mash in center of plate, fan the lamb loin and place over top. Nappe sauce around the plate and garnish with an Orange gremolata ( 1 Tbs each of orange zest and chopped parsley tossed with 1 tsp of garlic.)