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🍽️ Tender roast lamb with creamy celery side dish

1113 kcal · 30 min · 4 portions

Ingrédients

• 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)
• fécule de maïs
• Fresh herbs (for garnish)
• 50 g Celery (1 piece)
• Oil (for frying)
• 2 Shallots
• 50 g Butter
• céleri-rave 800 g
• 125 ml Vegetable broth
• Salt
• Pepper
• 1 pinch Sugar
• 2 tbsp Crème fraîche
• 1 tbsp Lemon juice

Préparation

1. 1. Peel the carrots and celery. Cut the vegetables into coarse pieces.
2. 2. Peel the onions and chop them coarsely.
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 generously with salt and pepper all over.
6. 6. Preheat the oven to 175 degrees.
7. 7. Heat the oil in a large casserole dish.
8. 8. Brown the seasoned lamb shoulder on all sides until it is brown.
9. 9. Remove the meat from the pot and set it aside.
10. 10. Add the chopped onions to the casserole and roast them briefly.
11. 11. Add the carrot and celery pieces and simmer them briefly.
12. 12. Add the chopped garlic and stir briefly.
13. 13. Place the lamb shoulder back into the casserole.
14. 14. Pour the broth over the meat.
15. 15. Add the herbs.
16. 16. Close the lid and put the casserole in the oven.
17. 17. Roast the meat for about 1.5 to 2 hours until done.
18. 18. Peel the celery for the chips.
19. 19. Slice the celery into paper-thin slices.
20. 20. Pat the slices dry with kitchen paper.
21. 21. Heat the frying oil to 170 degrees.
22. 22. Fry the celery slices until golden brown.
23. 23. Remove the chips and place them on kitchen paper to absorb the fat.
24. 24. Peel the celeriac for the puree and cut it into pieces.
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 celeriac and simmer briefly.
29. 29. Deglaze the vegetables with the broth.
30. 30. Season with salt, pepper, and a pinch of sugar.
31. 31. Let the vegetables simmer covered for about 30 minutes until soft.
32. 32. Drain the celery in a sieve and catch the liquid.
33. 33. Blend the celery pieces finely in a mixer.
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 piece.
37. 37. Wrap the meat in foil and let it rest for 10 minutes.
38. 38. Pour the roasting juices through a fine sieve into a pot.
39. 39. Heat the sauce.
40. 40. Mix cornstarch with a little cold water.
41. 41. Thicken the sauce with it if necessary.
42. 42. Taste the sauce with salt and pepper.
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. Place 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 par portion

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