Seared lamb chops with celeriac mash and chard.

• Lamb chops — 7 oz (2–3)
• Rosemary
• Celeriac — 2½ oz (peeled)
• Full-fat coconut milk — 2 Tbsp
• Chard — 2 cups
• Garlic-infused olive oil — 1 Tbsp
• Sea salt & pepper

1. Boil the celeriac until very soft, ~15 minutes; mash with the coconut milk and salt.
2. Sear the seasoned chops with rosemary 3–4 minutes a side for medium; rest 5 minutes.
3. Sauté the chard in the pan juices. Serve chops over the mash with chard.

Bring the chops to room temperature 20 minutes before searing — cold meat in a hot pan steams instead of browns.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Root purée: boil very soft, blend with coconut milk until silky.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.