Lamb, for a change....

12 lamb cutlets;

1 big celeriac;

3 tbsp. lemon juice;

½ cup extra-virgin olive oil;

1 bunch fresh thyme;

2 oz. pitted black olives;

2 tbsp. fresh parsley, chopped;

Sea salt and freshly ground black pepper to taste;

Place half of the thyme into a container and lay the lamb cutlets on top. Cover with the remaining thyme, the lemon juice, and half of the olive oil. Make sure all the cutlets are well coated and cover. Let the lamb cutlets marinate for an hour or two in the refrigerator (or better yet, overnight).

1. Cut the celeriac into medium size chunks, place them in a saucepan with cold water and bring to a boil on a high heat. Once the water has reached the boiling point, cover and remove from the heat. Let sit about 20 minutes, until the celeriac is soft.
2. Drain the celeriac and return it to the pan. Add the pitted black olives and parsley, and season to taste. Then add the remaining olive oil and stir, making sure the celeriac chunks are all well coated.
3. Take the lamb cutlets out of the marinade and barbecue or grill for 2 to 3 minutes on each side. (Keep them on the grill more if you like them well done.)
4. Serve the cutlets on top of the warm celeriac mixture.