Name: Prosciutto-wrapped lamb pot roast with potato and celeriac mash
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 x 400g round or topside lamb roasts; 4 slice (60g) prosciutto; 1 tablespoon olive oil; 1 medium_piece (170g) red onion , peeled, quartered; 1 clove garlic, peeled, quartered; 4 small_piece (280g) carrots, halved crossways and lengthways; 1 (150g) stalk celery, trimmed, quartered; 1 1/2 cup (375ml) chicken stock; 750 gram potatoes, chopped coarsely; 400 gram celeriac, peeled, chopped; 20 gram butter; 1/4 cup (60ml) pouring cream; 1 tablespoon flat-leaf parsley, chopped fresh

Ingredients

2 x 400g round or topside lamb roasts

4 slice (60g) prosciutto

1 tablespoon olive oil

1 medium_piece (170g) red onion , peeled, quartered

1 clove garlic, peeled, quartered

4 small_piece (280g) carrots, halved crossways and lengthways

1 (150g) stalk celery, trimmed, quartered

1 1/2 cup (375ml) chicken stock

750 gram potatoes, chopped coarsely

400 gram celeriac, peeled, chopped

20 gram butter

1/4 cup (60ml) pouring cream

1 tablespoon flat-leaf parsley, chopped fresh

Method

1.Wrap lamb in prosciutto, secure with toothpicks.

2.Heat oil in large deep frying pan, cook lamb until browned all over. Add onion, garlic, carrot, celery and stock to pan around the lamb bring to the boil. Reduce heat, simmer, covered, about 25 minutes or until lamb is cooked as desired. Remove lamb and vegetables from pan with slotted spoon, cover, stand 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 and cream until smooth.

4.Serve sliced lamb with vegetables, pan juices, mash and, if you like, steamed green beans. Sprinkle with parsley.

Celeriac is a tuberous root with knobbly brown skin, white flesh and a celerylike flavour. Keep peeled celeriac in acidulated water to stop it discolour ing. In addition to being boiled and mashed, as we have done here, celeriac can be grated and eaten raw in salads; used in soups and stews; or sliced thinly and deep-fried as chips
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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