Name: Pot roast lamb with potato celeriac mash
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 400g lamb round or topside roasts (heart smart or trim lamb); 2 pieces prosciutto or thin bacon; 1 tablespoon olive oil; 4 small (280g) carrots, halved crossways and lengthways; 1 medium (170g) red onion, peeled, quartered; 1 clove garlic, peeled, quartered; 1 stick (100g) trimmed celery, quartered; 1 1/2 cup (375ml) chicken stock; 800 gram potatoes, peeled, chopped; 400 gram celeriac, peeled, chopped; 20 gram butter; 1/4 cup (60ml) cream or milk; 1 tablespoon chopped, fresh flat-leaf parsley

Pot roast lamb with potato celeriac mash

Try this hearty lamb and vegetable combination, wrapped in tasty prosciutto and accompanied by smooth and creamy celeriac mash potato.

Ingredients

2 400g lamb round or topside roasts (heart smart or trim lamb)

2 pieces prosciutto or thin bacon

1 tablespoon olive oil

4 small (280g) carrots, halved crossways and lengthways

1 medium (170g) red onion, peeled, quartered

1 clove garlic, peeled, quartered

1 stick (100g) trimmed celery, quartered

1 1/2 cup (375ml) chicken stock

800 gram potatoes, peeled, chopped

400 gram celeriac, peeled, chopped

20 gram butter

1/4 cup (60ml) cream or milk

1 tablespoon chopped, fresh flat-leaf parsley

Method

1.Sprinkle lamb with salt and freshly ground black pepper. Wrap lamb in prosciutto; secure with toothpicks.

2.Heat a large deep pan, add oil and lamb; cook until well browned all over. Add carrot, onion, garlic, celery and stock to pan around the lamb; bring to the boil. Simmer gently, covered, for about 20 minutes or until lamb is done as desired. Remove lamb and vegetables from pan with slotted spoon; stand, covered, for 10 minutes. Boil pan juices, uncovered until reduced to 1 cup (250ml).

3.Meanwhile, boil or steam potatoes and celeriac together until soft; drain. Mash potato mixture with butter, cream and salt and pepper to taste until smooth.

4.Serve sliced lamb with vegetables, pan juices, mash and steamed beans, if desired. Sprinkle with parsley.

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Ingredients

Method

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