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Lamb Rump With Prosciutto, Celeriac Mash & Port And Citrus Sauce

 
Type of Dish: Main
Serves:
4
Prep Time:
15 min
Marinating Time:
Cooking Time:
20 min
Primary Ingredient:
Best Suited for: Winter barbie

The celeriac in this dish makes it a winter barbie dish, but it's just fine with mashed spuds

Goes Well With

Ingredients

  • 2
    whole
    Lamb Rumps
  • 6
    slice(s)
    Prosciutto
    thin slices
  • 100
    g
    Butter
  • 2
    tbsp
    Milk
  • 1
    whole
    Celeriac
    bulb
  • 1
    cup(s)
    Port
  • 1
    cup(s)
    Beef Stock
    liquid stock
  • 1
    tbsp
    Shallots
    finely chopped
  • 1
    leaves
    Bay Leaves
  • 1
    cup(s)
    Orange Juice
    fresh
  • 2
    tbsp
    Lemon Juice
    fresh
  • 1
    piece(s)
    Orange Peel
    all white pith removed
  • 2
    sprig(s)
    Fresh Thyme

Directions

  • 1 Place all sauce ingredients in a saucepan and boil until reduced to approx 3/4 cup. Strain into a small bowl and return to the saucepan.
  • 2 Place the celeriac and a teaspoon of salt in a saucepan with just enough water to cover. Cook until tender then drain and add butter and cream, mashing or beating with a hand mixer for a smoother result.
  • 3 Wrap the prosciutto around the lamb and sear quickly on the flat grill, then cook with the lid down over medium, indirect heat for fifteen or twenty minutes.
  • 4 Rest the meat for 10 minutes before serving, then slice each rump into four or six slices.
  • 5 Re-heat the sauce and remove from heat before stirring through approx 25 grams of butter just before serving. Season with salt and pepper as required.
  • 6 Serve a spoonful of celeriac with a couple of slices of lamb and a little of the sauce, with some broccoli, asparagus or beans as a side dish.

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