Pink Roasted Lamb with Celeriac Puree and Pea, Mint and Feta Dressing

By Simon Wright

Pink Roasted Lamb with Celeriac Puree and Pea, Mint and Feta Dressing recipe, by MiNDFOOD.

Serves 6

6 lamb rumps (180g each)

2 cloves garlic

1 sprig rosemary

1 tsp salt

½ tsp milled black pepper

3 tbsp olive oil

1 onion, finely sliced

1 clove crushed garlic (extra)

50g butter

600g peeled celeriac, cut into small cubes

salt, to season (extra)

500ml milk

50ml cream

120ml extra-virgin olive oil

120g cooked peas

100g crushed feta

2 tbsp chopped mint

2 tbsp chopped chives

6 small truss tomatoes

1 tbsp olive oil (extra)

12 slices pancetta

1 Preheat oven to 250C. Trim lamb of excess fat and sinew. Peel garlic and finely slice. Using the tip of a small knife, make 6 small, even cuts in each rump and insert a slice of garlic into half the cuts; insert rosemary into remainder. Season with salt and pepper.

2 Heat olive oil in an ovenproof frying pan; when hot add lamb and cook until coloured all over. Put lamb in oven and cook for 9 minutes. Remove from pan and keep warm.

3 Sweat onion and garlic (extra) in butter over medium heat (without colouring) until soft. Add celeriac and a pinch of salt (extra). Sweat for a further 5 minutes. Add milk, bring to a simmer and cook until celeriac is soft. Add cream. Blend in a liquidiser to a fine purée and pass through a fine sieve. Keep warm.

4 To make dressing, gently warm extra-virgin oil in a small saucepan. Add peas; when warm add feta and herbs. Season with a pinch of salt (extra). Keep warm.

5 Put tomatoes on a roasting tray, drizzle with olive oil (extra) and season with a pinch of salt (extra). Roast in oven at 220C for 6 minutes. Chop pancetta into small pieces and cook over high heat in a dry frying pan until crispy. Drain on absorbent paper and keep warm.

6 To serve, put a spoonful of celeriac purée, a tomato and thinly sliced lamb on each plate. Spoon dressing over lamb and sprinkle with pancetta.


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