Mushroom sauce:

Sear shallot and mushroom in a oil at high heat for 3 minutes.
Deglaze it with white wine and reduce it a bit.

Add fresh rosemary and cover it with chicken stock.
Cook it for 30 minutes.
Strain the mushroom and reduce the stock until it become nice and thick sauce.

When the sauce reduce, finish it with Dijon mustard, double cream and salt.
The mushroom sauce is done. Set aside

Celeriac fondant:

Peel and cut the celeriac into rectangle pieces.
Sear them with oil until you got nice colour.

Add vegetable oil and white wine.
Add herbs and salt. Cook it until the celeriac is tender.

Corn puree :

Cook the shallots in a oil on medium heat for 2 minutes.
Add corn and cook it for another 5 minutes. Add salt to taste.

Add water and double cream and cook for 15 minutes.
After 15 minutes put all the corn mixture in a blender and blend it properly until smooth.
Strain the corn puree until very smooth. Set aside.

Season the lamb chops with oil, salt and pepper.
Grill for 3 - 4 minutes per side and to finish torch the lamb chop to get a better colour. Let them rest and set aside.

Spinach:

Cook the chopped shallots and garlic for 1 minutes. Add fresh baby spinach and cook for 1 minutes. Season with salt and pepper. Set aside.

Plating time: please see the video below…

Start with few spinach.
Add celeriac fondant on top.
Add lamb chop, few dots of corn puree and finish it with mushroom sauce.

Enjoy …..