Roast lamb with celeriac purée

Method

1. Preheat the oven to 200C/gas 6.

2. Put the leg of lamb into a roasting tin, season with salt and pepper and then roast for 1 hour 10 minutes.

3. When the meat has cooked, cover in aluminium foil and leave in a warm place to rest.

4. While the lamb is cooking, simmer the celeriac and garlic in the milk over a medium heat until soft. Drain well and mash with a potato masher or ricer until smooth. Keep warm.

5. Dry fry the onions in a separate pan until browned.

6. Meanwhile, blanch the french beans in a pan of boiling salted water until tender, but still retaining some bite.

7. Add the redcurrant jelly and beans to the onion and stir to combine and thicken slightly.

8. Carve the lamb and serve with the celeriac purée and bean mixture. Serve straightaway.


Made with produce from Aubrey Allen Butchers - finalists of the Local Food Hero Awards 2007.

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Ingredients

1 x 800g continental-style leg of lamb, trimmed cleaned and rolled
450g celeriac, peeled and cubed
2 garlic cloves, peeled
450ml Milk
2 red onions, sliced thinly
redcurrant jelly, to taste
250g French beans

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