Tenderly cooked lamb goes perfectly with celeriac puree and rosemary for a hearty Friday night meal

Quince, rosemary and red wine glazed lamb

1 medium celeriac (750g), trimmed, chopped coarsely 
​500ml chicken stock 
2tsp lemon juice 
​125ml single cream 
2 lamb fillets (400g) 
1tbsp finely chopped fresh rosemary 
1tsbp olive oil 
​100g quince paste 
1 clove garlic, crushed 
​250ml red wine 
​200g green beans, trimmed, halved lengthways

Combine celeriac and stock in a medium saucepan, add enough water to just cover celeriac. Bring to the boil, covered. Reduce heat; simmer, uncovered, for about 15 minutes or until tender. Drain. Blend or process celeriac with lemon juice and cream until smooth. Season to taste. Cover to keep warm.

Meanwhile, heat a large frying pan over medium-high heat. Combine lamb, rosemary and oil in a medium bowl; season. Cook lamb about 3 minutes each side or until cooked as desired. Remove from pan, cover; stand 5 minutes. 

Add quince paste to same heated pan; cook, stirring, over medium heat, until softened. Add garlic and wine; cook, stirring, until mixture is combined. Simmer, uncovered, about 3 minutes or until the glaze has thickened; strain. 

Meanwhile, microwave beans until just tender; drain. Slice lamb; serve drizzled with glaze. Accompany with celeriac puree and beans, top with ground black pepper.

Lakeland Express Easy-to-make Recipe Book, £5.99

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