Saddle of lamb with potato and celeriac puree recipe

Saddle of Lamb with Potato and Celeriac Puree recipe

This article was published by: Matthew

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Ingredients

400 g	saddle of lamb, boned
	clarified butter
	For the marinade:
1	onion, very thinly sliced
3 tbsp	mixed herbs (dill, parsley, chervil, lemon balm) finely chopped
	salt and pepper
1 pinch(es)	sugar
2 tbsp	red wine
1 tbsp	olive oil
	For the puree:
2 bulb(s)	celeriac, about 1 kg
1 tsp	lemon juice or vinegar
1 kg	floury potatoes
¼ l	vegetable stock
¼ l	milk
	salt and pepper, to taste
	nutmeg, freshly grated
1 tbsp	pumpkin seeds, finely chopped
	margarine

Instructions

For the marinade:
Mix together all ingredients and brush the meat with the marinade 1-2 hours before cooking. Place in an airtight container in the fridge and let steep.

For the puree:
Peel the celeriac bulbs and dice into 2 cm cubes. Transfer them in a bowl with water and lemon juice or vinegar to prevent browning. Peel and dice the potatoes.

Heat the margarine in a saucepan and add the drained celery and the potatoes and cook them for several minutes over medium heat stirring occasionally. Add the vegetable stock, cover and bring to a boil. Simmer for 15-20 minutes. Add the milk and mash the vegetables. Season to taste with salt, pepper and nutmeg. Fold in the chopped pumpkin seeds. Set aside and keep warm.

To cook the lamb and finish:
Pat the lamb dry. Heat clarified butter and fry the lamb over medium heat for 10-15 minutes turning occasionally. Set the saddle of lamb for approximately 10 minutes aside to allow to set.

Deglaze with a dash of water or stock and scrape the good things from the bottom of the saucepan. Reheat the lamb at low heat in the gravy.

Cut the lamb in neat slices and serve with the celeriac and potato mash and the gravy.

Preparation time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
426 kcal