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

  1. Heat the oven to 200C/ 180C fan

  2. 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.

  3. 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. 

  4. 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.

  5. Carefully cook the broccoli in lightly salted, boiling water until just tender.

  6. 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.

  7. 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.

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