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Pot roast lamb with potato celeriac mash


  • 2 x 400g lamb round or topside roasts (Heart Smart or Trim Lamb)
  • 2 pieces prosciutto or thin bacon
  • 1 tablespoon olive oil
  • 4 small (280g) carrots, halved crossways and lengthways
  • 1 medium (170g) red onion, peeled, quartered
  • 1 clove garlic, peeled, quartered
  • 1 stick (100g) trimmed celery, quartered
  • 1 ½ cups (375ml) chicken stock
  • 800g potatoes, peeled, chopped
  • 400g celeriac, peeled, chopped
  • 20g butter
  • ¼ cup (60ml) cream or milk
  • 1 tablespoon chopped fresh flat-leaf parsley

Pot roast lamb with potato celeriac mash

  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

Sprinkle lamb with salt and freshly ground black pepper. Wrap lamb in prosciutto; secure with toothpicks.

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).

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.

Serve sliced lamb with vegetables, pan juices, mash and steamed beans, if desired. Sprinkle with parsley.

Not suitable to freeze or microwave.

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