Roasted Lamb with Red Currant Sauce and Celeriac Purée

A tender roasted lamb dish complemented by a tangy red currant sauce and a creamy celeriac purée. This harmonious combination brings out earthy and fruity flavors perfect for an elegant meal.

Steps

1. Preheat oven to 180°C (350°F). 2. Peel and dice the celeriac into cubes. Boil in salted water until tender, about 15 minutes. 3. While celeriac cooks, season lamb with salt, pepper, and thyme. Heat olive oil in an oven-safe pan and sear lamb on all sides until browned. 4. Transfer lamb to oven and roast for 15-20 minutes for medium doneness. 5. In a small saucepan, finely chop shallot and sauté in butter until translucent. 6. Add red currants, honey, and stock; simmer gently for 10 minutes until sauce thickens slightly. Season with salt and pepper. 7. Drain celeriac and mash with butter, seasoning with salt and pepper to taste. 8. Remove lamb from oven and let rest for 5 minutes. 9. Serve lamb sliced with celeriac purée and drizzle red currant sauce on top.

150g lamb leg or shoulder 50g fresh red currants (or frozen) 1 small celeriac (about 150g) 1 small shallot 1 tsp olive oil 1 tbsp butter 100ml vegetable or chicken stock 1 tsp honey Salt and pepper to taste Fresh thyme sprig