Lamb Pot Roast

13 ingredients
4 steps

Ingredients

  • 2 (14 oz) top round lamb roasts
  • 2 slices prosciutto
  • 1 tbsp olive oil
  • 4 None small carrots, halved crosswise and lengthwise
  • 1 None medium red onion, peeled, quartered
  • 1 clove garlic, quartered
  • 1 stalk celery, trimmed, quartered
  • 1 2/3 cups chicken stock
  • 2 lb potatoes, peeled, chopped
  • 1 lb celeriac, peeled, chopped
  • 1 1/2 tbsp butter
  • 1/4 cup heavy cream
  • 1 tbsp fresh flat-leaf parsley leaves, coarsely chopped

Directions

  1. 1
    Wrap lamb in prosciutto, securing with toothpicks.
  2. 2
    Heat oil in a large deep frying pan over medium-high heat. Brown lamb on all sides. Arrange carrots, onion, garlic and celery around lamb. Add stock. Bring to a boil then reduce heat and simmer gently, covered, for 20 mins, or until lamb is cooked to your liking. Remove lamb and vegetables from pan with a slotted spoon. Let stand, covered, for 10 mins. Boil pan juices until reduced to 1 cup.
  3. 3
    Meanwhile, boil or steam potatoes and celeriac together until soft then drain. Return to pan and mash with butter and cream until smooth. Season.
  4. 4
    Serve lamb, sliced, with vegetables, pan sauce and mashed potatoes and celeriac. Sprinkle with parsley.

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