Lunch

Lamb Shoulder Carpaccio with Celery Root, Walnut & Aged Balsamic

Name: Lamb Shoulder Carpaccio with Celery Root, Walnut & Aged Balsamic
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Ingredients: 350 g lamb shoulder, trimmed of all fat (frozen for 24 hours); 200 g celery root, peeled and roughly chopped; 1 clove garlic; 2 tablespoons unsalted butter; 2 tablespoons heavy cream; Sea salt and cracked black pepper; ¼ cup raw walnuts; 1 ounce Parmigiano-Reggiano; 3 tablespoons aged balsamic vinegar (at least 12 years); 1 teaspoon honey; 6 fresh thyme sprigs; Fleur de sel; 2 teaspoons extra-virgin olive oil

A daring lunch built on 24-hour-frozen lamb shoulder shaved into translucent sheets, draped and dressed with a celery root purée, toasted walnut dust, microplaned Parmigiano, and a whisper of aged balsamic reduction. Finished with fleur de sel, cracked pepper, and fresh thyme. Elegant, bright, and undeniably sophisticated.

563calper serving 32gprotein 20gcarbs 40gfat 25min prep 15min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this