Seal the rack of lamb and rosemary sprigs in a sous vide bag with a generous knob of butter (about 2 Tbsp (30 mL)).

Using an immersion circulator (not a whirlpool bath), cook sous vide for 60 minutes at 129 F (54 C).

For the crumble, put the pork rind in a zip-lock bag and bash it to crumbs with a rolling pin (or that rock-hard stale baguette you totally forgot about until now).

Melt 1 Tbsp (15 mL) of butter in a pan, add the avocado oil and fry the pork rind crumbs with the shallots.

Remove the pan from the heat, and give the pork rind crumbs and shallots a little cooling-off time before you add the Parmesan, parsley and lemon zest. Set aside for later.

For the puree, chop the celery root into small, evenly sized cubes (they look nicer that way), then toss the celery root cubes into a pot for a liquid water bath.

Drain the celery cubes when they’re nice and tender. Add the cream and 4 Tbsp (60 mL) of butter, and use a hand blender as a magic wand to turn the celery into a smooth puree.

Season with salt and pepper to taste.

Take the lamb out of the bag and sear it in butter in a hot frying pan.

Set the meat aside for about 10 minutes to cool, then serve with all the other dreamy goodness on the side. Close your eyes and count sheep as you savour every blissful bite!

Optional extra: Serve with Impostor’s Broccoli Emulsion. Flip to the Little Extras section of this book and you’ll find the recipe there.