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
- 2 tblsp rosemary (chopped)
- 5 tblsp honey
- 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
- Combine all the marinade ingredients in a bowl. Add the lamb, cover and marinate overnight in the fridge.
- 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.
- 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.
- Take the lamb out of the oven and leave to rest, covered, in a warm place for about 5 minutes.
- For the Celeriac Mousseline:
- Heat the olive oil and gently cook the shallot, garlic and thyme for 5 minutes before adding the diced celeriac.
- 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.
- Add the mashed potato and season with salt and pepper. Blend again. Keep warm.
- For the For the Celeriac Gremolata:
- Mix all ingredients except the salt and pepper together in a bowl and season.
