Braised lamb with peas, broad beans and celeriac purée

Name: Braised lamb with peas, broad beans and celeriac purée
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: a drizzle of olive oil; ½ boneless shoulder of lamb (about 600g); 3 tbsp vegetable oil; 400 g celeriac (about ½ root), peeled; 30 g butter; 150 ml double cream; 1 carrot, peeled and roughly chopped; 1 onion, peeled and roughly chopped; 100 g frozen peas; 250 ml white wine; 2 rosemary sprigs; 100 g frozen broad beans; sea salt and black pepper; 2 thyme sprigs; pea shoots or baby watercress sprigs; 1 leek, trimmed and roughly chopped; 1 rosemary sprig, leaves picked and chopped; 1 litre beef stock; 1 garlic clove, peeled and chopped; 1 tbsp tomato purée; about 1 litre chicken stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

SPRING LAMB IS A BRITISH CLASSIC AND WHEN THE SEASON ARRIVES WE SERVE IT IN TWO OR THREE DIFFERENT WAYS AT THE RESTAURANT. I AM PARTICULARLY FOND OF THIS DISH.

Ingredients

½ boneless shoulder of lamb (about 600g)
3 tbsp vegetable oil
1 onion, peeled and

Europe
United Kingdom
Main course
Gluten-free
Spring

Method

Trim the lamb of sinew and excess fat, keeping it in one piece. Roll up and tie with kitchen string. Place a large, wide heavy-based pan over a high heat and add the vegetable oil. Once hot, quickly sear the lamb on all sides, colouring it evenly. Remove to a plate.
Add the onion, carrot, leek, thyme, rosemary and garlic to the pan and cook for 3-4 minutes to s