Roast lamb with celeriac puree, honey glazed salsify, green beans and mint sauce Recipe

Ingredients for people

For the meat

Lamb neck fillet 200g : 6 whole
Maldon salt : 6 pinch(es)
Freshly ground black pepper : 6 Turn
Olive oil : 2 Tbsp

For the cream

Celeriac(s) : 0.5 whole
Unsalted butter : 25 g
Shallot(s) : 1 whole
Thyme sprig(s) : 4 whole

Garlic clove(s) : 1 whole
Maldon salt : 2 pinch(es)
Semi-skimmed milk : 150 ml

For the vegetables

Fresh salsify : 6 whole
Honey : 50 g
Green bean(s) : 200 g
Unsalted butter : 50 g
Maldon salt : 6 pinch(es)

Freshly ground black pepper : 4 Turn

For the sauce

Fresh mint : 0.25 bunch
Flat leaf parsley : 0.25 bunch
Olive oil : 80 ml
Maldon salt : 2 pinch(es)
Maille Dijon mustard : 1 Tsp
Red wine vinegar : 40 ml

Method

1For the meat:

Preheat the oven to 200'C.

Season the meat with salt and pepper. Heat a frying pan and add the oil. Colour the meat on all sides and finish cooking in the oven for about 12-15 minutes. Remove from the oven and allow to rest.
2For the celeriac puree:

Peel and finely chop the shallot and the garlic. Peel the celeriac and dice into small cubes.

Heat a saucepan and melt the butter. Sweat the shallots and the garlic with the thyme and salt.
Add the diced celeriac and cook for about five minutes. Cover the celeriac with the milk and
simmer until soft. Strain the liquid into a bowl, puree the celeriac in a food processor until smooth adding a little of the liquid as you go.
3For the vegetables:

Wash and peel the salsify and cut into batons. Cook in salted boiling water for about 10 minutes or until tender. Drain and allow the steam to evaporate for a few minutes.

Heat a frying pan and add a knob of butter. Add the salsify and cook until golden brown. Season with salt and pepper and then add the honey to finish.

Trim both ends of the green beans and cook them for 4 minutes in salted boiling water. Drain, season with salt and pepper and then add a knob of butter.
4For the sauce:

Pick the leaves from the parsley and mint. Put the leaves into a blender with the mustard and oil and pulse until you have a rough sauce.
5To assemble:

Spoon the celeriac puree in the centre of the plate. Slice the lamb into 5 slices. Place the meat on top of the puree. Drizzle the sauce over the meat and around the plate and then finish with a few green beans.