Roast Lamb Rump with Celeriac puree, Sproutig Brocolli, Honey glazed Salsify and Mint sauce Recipe

Juicy, sweet lamb, creamy celeriac, all balanced with the fresh sharp mint sauce.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the meat
  • Rump of lamb (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
  • Thyme sprig(s) : 4 whole
  • Maldon salt : 2 pinch(es)
  • Semi-skimmed milk : 150 ml
  • Fresh salsify : 6 whole
  • Honey : 50 g
  • For the vegetables
  • Tenderstem Broccoli : 200 bunch
  • Unsalted butter : 50 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 4 Turn
  • Fresh mint : 0.25 bunch
  • Flat leaf parsley : 0.25 bunch
  • For the sauce
  • 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 pour off the fat before and allowing the meat to rest in the pan.


    Peel the celeriac and dice into small cubes.

    Heat a saucepan and melt the butter 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 the end of the sprouting broccoli and cook them for 2-4 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.
    After removing the meat from the pan, add the sauce to warm through and mx with the meat juices.


    Spoon the celeriac puree on the side of the plate and wipe the spoon across.
    Place the broccoli in a neat pile in the middle.
    Slice the lamb into 3 slices and place the meat on top of the broccoli.
    Arrange the salsify as desired and drizzle the sauce over the meat and around the plate to finish.

Chef's tip

«If available, try using Purple sprouting broccoli which has more flavour than the more delicate tender-stem»

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