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

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

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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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