Saddle of lamb with potato and celeriac puree recipe
Savor saddle of lamb with a rich, flavorful puree of celeriac and potatoes. Perfectly cooked with a hint of nutmeg, this dish is both elegant and comforting.Rated 4.8 by 132 votes.
Keywords
- Saddle of lamb with potato and celeriac puree recipe
- Recipes
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Cooking tools:
- Pastry brush
- Airtight container
- Refrigerator
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Potato masher
- Stove
- Wooden spoon
- Skillet
- Colander
- Measuring spoon
- Spatula
- Serving platter
Ingredients
- 400 g
- saddle of lamb, boned
- clarified butter
- onion, very thinly sliced
- 3 tbsp
- mixed herbs (dill, parsley, chervil, lemon balm) finely chopped
- salt
- pepper
- 1 pinch(es)
- sugar
- 2 tbsp
- red wine
- 1 tbsp
- olive oil
- 2 bulb(s)
- celeriac, about 1 kg
- 1 tsp
- lemon juice or vinegar
- 1 kg
- floury potatoes
- ¼ l
- vegetable stock
- milk
- nutmeg, freshly grated
- pumpkin seeds, finely chopped
- margarine
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