Winter

Pot roast lamb with potato celeriac mash

Try this hearty lamb and vegetable combination, wrapped in tasty prosciutto and accompanied by smooth and creamy celeriac mash potato.
pot roast lamb with potato celeriac mashAustralian Women's Weekly
4
40M

Ingredients

Method

1.Sprinkle lamb with salt and freshly ground black pepper. Wrap lamb in prosciutto; secure with toothpicks.
2.Heat a large deep pan, add oil and lamb; cook until well browned all over. Add carrot, onion, garlic, celery and stock to pan around the lamb; bring to the boil. Simmer gently, covered, for about 20 minutes or until lamb is done as desired. Remove lamb and vegetables from pan with slotted spoon; stand, covered, for 10 minutes. Boil pan juices, uncovered until reduced to 1 cup (250ml).
3.Meanwhile, boil or steam potatoes and celeriac together until soft; drain. Mash potato mixture with butter, cream and salt and pepper to taste until smooth.
4.Serve sliced lamb with vegetables, pan juices, mash and steamed beans, if desired. Sprinkle with parsley.

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