Prosciutto-wrapped lamb pot roast with potato and celeriac mash
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 x 400g round or topside lamb roasts
- 4 slices (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 grams potatoes, chopped coarsely
- 400 grams celeriac, peeled, chopped
- 20 grams butter
- 1/4 cup (60ml) pouring cream
- 1 tablespoon flat-leaf parsley, chopped fresh
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