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.
