Lamb With Potato Celeriac Mash

13 ingredients
4 steps

Ingredients

  • 2 None lamb roasts (about 1 lb each)
  • 2 slices prosciutto or bacon
  • 1 tbsp olive oil
  • 4 small carrots, quartered
  • 1 medium red onion, peeled and quartered
  • 1 clove garlic, quartered
  • 1 None celery stick, quartered
  • 1 1/2 cups chicken stock
  • 1 3/4 lbs potatoes, peeled and cubed
  • 1 lb celeriac, peeled and cubed
  • 2 tbsp butter
  • 1/4 cup heavy cream or milk
  • 1 tbsp chopped parsley

Directions

  1. 1
    Sprinkle lamb with salt and freshly ground black pepper. Wrap lamb in prosciutto; secure with toothpicks.
  2. 2
    Heat oil in a Dutch oven on medium-high heat. Add lamb; cook until well browned all over. Add carrots, onion, garlic, celery and stock to pan around the lamb; bring to a boil. Reduce heat to low; simmer gently, covered, for about 20 mins or until lamb is cooked to desired doneness. Remove lamb and vegetables with slotted spoon to platter. Let stand, covered, for 10 mins. Boil pan juices, uncovered, until reduced to 1 cup.
  3. 3
    Meanwhile, boil or steam potatoes and celeriac until soft; drain. Mash potato mixture with butter, cream and salt and pepper to taste until smooth.
  4. 4
    Slice and serve lamb with vegetables, pan juices, mash and steamed beans, if desired. Sprinkle with parsley.

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