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

Lamb neck fillet served with creamy celeriac puree, honey glazed salsify, buttered green beans and a mint and parsley sauce.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(13 votes) 4.3/5

Les ingrédients

Pour 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


  • 1. FOR 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.


    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.


    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.


    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.


    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.

Chef's tip

«When making the celeriac puree, to ensure you do not have any lumps, make sure the celeriac is completely cooked before blitzing.»

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