Prosciutto-wrapped lamb pot roast with potato and celeriac mash

prosciutto-wrapped lamb pot roast with potato and celeriac mash



1.Wrap lamb in prosciutto, secure with toothpicks.
2.Heat oil in large deep frying pan, cook lamb until browned all over. Add onion, garlic, carrot, celery and stock to pan around the lamb bring to the boil. Reduce heat, simmer, covered, about 25 minutes or until lamb is cooked as desired. Remove lamb and vegetables from pan with slotted spoon, cover, stand 10 minutes. Boil pan juices, uncovered, until reduced to 1 cup (250ml).
3.Meanwhile, boil or steam potatoes and celeriac together until soft; drain. Mash potato mixture with butter and cream until smooth.
4.Serve sliced lamb with vegetables, pan juices, mash and, if you like, steamed green beans. Sprinkle with parsley.

Celeriac is a tuberous root with knobbly brown skin, white flesh and a celerylike flavour. Keep peeled celeriac in acidulated water to stop it discolour ing. In addition to being boiled and mashed, as we have done here, celeriac can be grated and eaten raw in salads; used in soups and stews; or sliced thinly and deep-fried as chips