Roast Rump of Lamb with Celeriac Mousseline and Celeriac Gremolata

You'll need to plan ahead.

Ingredients


  • 200 g lamb rumps (x4)
  • 2 tblsp olive oil, salt and freshly ground black pepper
  • for the marinade:
  • 150 ml soy sauce
  • 150 ml port
  • 5 tblsp honey
  • 2 tblsp rosemary (chopped)
  • 1 tblsp balsamic vinegar
  • 1 orange (juice)
  • for the celeriac mousseline:
  • 1 tblsp olive oil
  • 1 shallot (peeled and diced)
  • 1 clove of garlic (peeled and crushed)
  • 1 spring of thyme
  • 200 g celeriac (peeled and diced)
  • 100 ml milk
  • 100 ml cream
  • 1 large rooster potato (cooked, mashed and cooled)
  • salt and freshly ground white pepper
  • for the celeriac gremolata:
  • 100 g blanched celeriac
  • 50 g parmesan cheese, roughly grated
  • ½ clove of garlic, peeled and finely chopped
  • 1 tblsp olive oil
  • zest and juice of ½ lemon
  • 2 small bunches of parsley chopped
  • maldon sea salt and freshly ground black pepper

Method

  1. Combine all the marinade ingredients in a bowl. Add the lamb, cover and marinate overnight in the fridge.
  2. Pre-heat the oven to 190°C (Gas 5). Heat the olive oil in a non-stick frying pan and seal the rumps of lamb.
  3. Season. Transfer to the oven and cook for about 8-10 minutes for medium rare, 10-12 minutes for medium and 15-18 minutes for well done.
  4. Take the lamb out of the oven and leave to rest, covered, in a warm place for about 5 minutes.
  5. For the Celeriac Mousseline:
  6. Heat the olive oil and gently cook the shallot, garlic and thyme for 5 minutes before adding the diced celeriac.
  7. Pour in the milk and cream to cover the celeriac and cook for 10-12 minutes until tender. Transfer to a food processor and pulverise.
  8. Add the mashed potato and season with salt and pepper. Blend again. Keep warm.
  9. For the For the Celeriac Gremolata:
  10. Mix all ingredients except the salt and pepper together in a bowl and season.




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