Saddle of lamb with potato and celeriac puree recipe

Ingredients

• 400 g
• saddle of lamb, boned
• clarified butter
• For the marinade:
• onion, very thinly sliced
• 3 tbsp
• mixed herbs (dill, parsley, chervil, lemon balm) finely chopped
• salt and pepper
• 1 pinch(es)
• sugar
• 2 tbsp
• red wine
• 1 tbsp
• olive oil
• For the puree:
• 2 bulb(s)
• celeriac, about 1 kg
• 1 tsp
• lemon juice or vinegar
• 1 kg
• floury potatoes
• ¼ l
• vegetable stock
• milk
• salt and pepper, to taste
• nutmeg, freshly grated
• pumpkin seeds, finely chopped
• margarine