Pot roast lamb with potato celeriac mash

Try this hearty lamb and vegetable combination, wrapped in tasty prosciutto and accompanied by smooth and creamy celeriac mash potato.

  • 40 mins preparation
  • Serves 4
  • Print


Pot roast lamb with potato celeriac mash
  • 2 400g lamb round or topside roasts (heart smart or trim lamb)
  • 2 pieces prosciutto or thin bacon
  • 1 tablespoon olive oil
  • 4 small (280g) carrots, halved crossways and lengthways
  • 1 medium (170g) red onion, peeled, quartered
  • 1 clove garlic, peeled, quartered
  • 1 stick (100g) trimmed celery, quartered
  • 1 1/2 cup (375ml) chicken stock
  • 800 gram potatoes, peeled, chopped
  • 400 gram celeriac, peeled, chopped
  • 20 gram butter
  • 1/4 cup (60ml) cream or milk
  • 1 tablespoon chopped, fresh flat-leaf parsley


Pot roast lamb with potato celeriac mash
  • 1
    Sprinkle lamb with salt and freshly ground black pepper. Wrap lamb in prosciutto; secure with toothpicks.
  • 2
    Heat a large deep pan, add oil and lamb; cook until well browned all over. Add carrot, onion, garlic, celery and stock to pan around the lamb; bring to the boil. Simmer gently, covered, for about 20 minutes or until lamb is done as desired. Remove lamb and vegetables from pan with slotted spoon; stand, covered, for 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, cream and salt and pepper to taste until smooth.
  • 4
    Serve sliced lamb with vegetables, pan juices, mash and steamed beans, if desired. Sprinkle with parsley.

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