← All recipes

🍽️ Tender Lamb Roast with Creamy Celery Side

1113 kcal · 30 min · 4 servings

Ingredients

• 1 carrot
• 2 onions
• 50 g celery (1 small piece)
• 2 garlic cloves
• 2 sprigs rosemary
• 1 sprig thyme
• 1 sprig sage
• salt
• pepper
• 3 tbsp oil
• 1.2 kg lamb shoulder
• 1 tbsp tomato paste
• 400 ml red wine
• 1 bay leaf
• 2 juniper berries
• 1 clove
• 250 ml veal stock (jar)
• cornstarch (for thickening)
• fresh herbs (for garnish)
• 50 g celery (1 piece)
• oil (for frying)
• 2 shallots
• 50 g butter
• 800 g celeriac
• 125 ml vegetable broth
• salt
• pepper
• 1 pinch sugar
• 2 tbsp crème fraîche
• 1 tbsp lemon juice

Instructions

1. 1. Peel the carrots and celery. Cut the vegetables into coarse chunks.
2. 2. Peel the onions and chop them roughly.
3. 3. Peel the garlic cloves and chop them finely.
4. 4. Wash the fresh herbs and shake them dry.
5. 5. Rub the lamb shoulder all over generously with salt and pepper.
6. 6. Preheat the oven to 175 degrees Celsius.
7. 7. Heat the oil in a large casserole dish or roasting pan.
8. 8. Sear the seasoned lamb shoulder on all sides until browned.
9. 9. Remove the meat from the pot and set it aside.
10. 10. Add the chopped onions to the pot and roast them briefly.
11. 11. Add the carrot and celery chunks and sauté them briefly.
12. 12. Add the chopped garlic and stir briefly.
13. 13. Place the lamb shoulder back into the casserole dish.
14. 14. Pour the broth over the meat.
15. 15. Add the herbs.
16. 16. Close the lid and place the casserole in the oven.
17. 17. Roast the meat for about 1.5 to 2 hours.
18. 18. Peel the celery for the chips.
19. 19. Slice the celery into paper-thin rounds.
20. 20. Pat the slices dry with kitchen paper.
21. 21. Heat the frying oil to 170 degrees Celsius.
22. 22. Fry the celery slices until golden brown.
23. 23. Remove the chips and place them on kitchen paper to absorb excess fat.
24. 24. Clean the celery for the puree and cut it into chunks.
25. 25. Peel the shallots and chop them finely.
26. 26. Melt half of the butter in a pot.
27. 27. Sauté the shallot cubes in the butter until translucent.
28. 28. Add the celery and sauté it briefly.
29. 29. Deglaze the vegetables with the broth.
30. 30. Season with salt, pepper, and a pinch of sugar.
31. 31. Simmer the vegetables covered for about 30 minutes until tender.
32. 32. Drain the celery in a sieve and catch the liquid.
33. 33. Puree the celery chunks finely in a blender.
34. 34. Stir the lemon juice and the remaining cold butter into the puree.
35. 35. Remove the meat from the oven.
36. 36. Insert a meat thermometer into the thickest part of the meat.
37. 37. Wrap the meat in foil and let it rest for 10 minutes.
38. 38. Strain the pan juices through a fine sieve into a saucepan.
39. 39. Heat the sauce.
40. 40. Mix cornstarch with a little cold water.
41. 41. Thicken the sauce with the mixture if necessary.
42. 42. Season the sauce with salt and pepper to taste.
43. 43. Slice the lamb meat into thin slices.
44. 44. Warm the serving plates.
45. 45. Place a dollop of celery puree on each plate.
46. 46. Arrange the lamb slices on top.
47. 47. Pour the warm sauce over it.
48. 48. Garnish the dish with fresh herbs and the celery chips.

Nutrition per serving

• kcal: 1113
• Protein: 65 g · Fett/Fat: 80 g · Carbs: 20 g