

2020 KEEN HOME COOK FINALIST: HARRIET CHAPPELL
Herb Crusted Lamb with Celeriac & Parsnip Rosti, Tenderstem Broccoli & a Red Wine Sauce
It's simply food I love to cook either for friends or a cosy date night. I love the way the flavours of the main all come together to make it a very flavoursome winter warmer and the dessert is a real treat because it's not calorie shy but is an indulgence that everyone loves.
Ingredients
-
1 x 200g lamb neck fillet
-
1 garlic clove slightly crushed
-
Flat leaf parsley - finely chopped
-
A few rosemary sprigs, leave stripped and finely chopped
-
Olive oil
-
salt and pepper
FOR THE ROSTI:
-
Half a celeriac, peeled and quartered
-
250g parsnips peeled and halved
-
1/4 bunch of spring onions (2/3) finely sliced
-
Half tbsp plain flour
-
1 egg
-
salt and pepper
-
Tenderstem broccoli for 2
-
Salt and pepper
-
rapeseed oil to fry with
FOR THE RED WINE SAUCE:
-
Half an onion or 2 shallots finely chopped)
-
250 ml red wine
-
1 teaspoon rosemary leaves v finely chopped /ground
-
1/2 teaspoon thyme leaves ground/chopped
-
1 teaspoon chives (chopped)
-
250ml beef stock
-
1 to 2 TBSPs butter
-
S+P to taste
Method
-
Heat the oven to 200C/ 180C fan
-
Start to prepare the rosti by cooking the celeriac and parsnip in boiling salted water for 4 minutes then drain, pat dry and allow to cool. Coarsely grate them into a bowl then add the spring onions, flour and beaten egg. Season well.
-
Rub the lamb with a little olive oil, then rub all over with the garlic clove. season well. Mix the herbs together on a plate. Heat some oil over a medium high heat in a frying pan and. Quickly sear the meat on all sides, then roll in the herbs. Put the lamb in a roasting tin and drizzle with a little more oil. Cook the lamb in the oven for 15-20 minutes until it's cooked and still slightly pink in the middle. Leave the lamb to rest on a warmed plate, covered in foil.
-
Make the sauce by gently frying the chopped shallot in a little olive oil over a medium heat. (Add the juices from the dish used for cooking the lamb). Cook, stirring, for 3 to 4 minutes, until tender. Add the wine and herbs; boil until the wine has reduced by about two-thirds. Add the beef stock and continue to cook over medium heat until reduced to about 3/4 cup. Then add the butter and stir. Taste and season with salt and pepper. Keep warm over a gentle heat whilst cooking the rostis.
-
Carefully cook the broccoli in lightly salted, boiling water until just tender.
-
Heat a little of the oil and fry flattened spoonfuls of the rosti mixture over a medium heat for 4-5 mins, turning halfway until golden and crisp adding more oil if needed. Place on a plate lined with kitchen paper and sprinkle with sea salt.
-
To serve slice the lamb and put in the centre of the plate with a few rosti on one side and the broccoli on the other. Place a small individual jug with sauce in on the plate.