Saddle of lamb with potato and celeriac puree recipe
Saddle of Lamb with Potato and Celeriac Puree recipeThis article was published by: Matthew
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Recipe introThis recipe for Saddle of Lamb with Potato and Celeriac Puree is a delicious and elegant dish that is perfect for a special occasion. The tender saddle of lamb is seasoned with aromatic herbs and roasted to perfection, while the creamy potato and celeriac puree provides a comforting and flavorful accompaniment. The combination of flavors and textures in this dish is truly delightful, making it a standout option for any meat lover.
Keywords: lamb, potato, celeriac, puree, roast.
saddle of lamb with potato and celeriac puree recipe details
|saddle of lamb, boned
|For the marinade:
|onion, very thinly sliced
|mixed herbs (dill, parsley, chervil, lemon balm) finely chopped
|salt and pepper
|For the puree:
|celeriac, about 1 kg
|lemon juice or vinegar
|salt and pepper, to taste
|nutmeg, freshly grated
|pumpkin seeds, finely chopped
InstructionsFor 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.
ca. 40 min
Grade of difficulty:
Calories per portion:
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