Herb-Crusted Roast Lamb with Celeriac Mash
This herb-crusted roast lamb combines robust flavors of rosemary and garlic with a keto-friendly celeriac mash. Ideal for an autumn gathering, this dish can be prepared ahead and finished in the oven, allowing you to enjoy the company of your guests. Using high-quality, grass-fed lamb and fresh herbs will make a notable difference in flavor.
Ingredients
- 1.8 kg boneless leg of lamb, trimmed
- 4 tablespoons olive oil
- 5 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons sea salt
- 1 teaspoon black pepper, freshly ground
- 1.2 kg celeriac, peeled and cubed
- 50 g unsalted butter
- 200 ml heavy cream
- Flaky sea salt, to taste
- Parsley, for garnish
Method
- Preheat your oven to 180°C (350°F). Remove the lamb from the refrigerator and allow it to reach room temperature.
- In a small bowl, mix together the olive oil, garlic, rosemary, thyme, sea salt, and black pepper to create a paste.
- Place the lamb on a roasting rack inside a roasting pan. Rub the herb paste all over the lamb, ensuring it is evenly coated.
- Roast the lamb in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches your desired level of doneness (60°C/140°F for medium-rare).
- While the lamb is roasting, prepare the celeriac mash. In a large pot of salted water, boil the celeriac cubes until tender, about 20-25 minutes.
- Drain the celeriac and return it to the pot. Add the butter and heavy cream, mashing until smooth and creamy. Season with flaky sea salt to taste.
- Once the lamb is cooked, remove it from the oven and let it rest for 15 minutes before slicing.
- Serve the sliced lamb with celeriac mash, garnishing with parsley. Enjoy your autumn feast.