Roast Lamb with Celeriac Purée

Garlicky celeriac mash makes a worthy accompaniment to roast leg of lamb in Gary Rhodes' Sunday lunch
By Gary Rhodes
Roast Lamb with Celeriac Purée
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 x 800 g continental-style leg of lamb, trimmed cleaned and rolled
  • 450 g celeriac
  • 2 cloves garlic, peeled
  • 450 ml milk
  • 2 red onions, sliced thinly
  • redcurrant jelly, to taste
  • 250 g French beans


1. Preheat the oven to 200C/gas 6.

2. Put the leg of lamb into a roasting tin, season with salt and pepper and then roast for 1 hour 10 minutes.

3. When the meat has cooked, cover in aluminium foil and leave in a warm place to rest.

4. While the lamb is cooking, simmer the celeriac and garlic in the milk over a medium heat until soft. Drain well and mash with a potato masher or ricer until smooth. Keep warm.

5. Dry fry the onions in a separate pan until browned.

6. Meanwhile, blanch the french beans in a pan of boiling salted water until tender, but still retaining some bite.

7. Add the redcurrant jelly and beans to the onion and stir to combine and thicken slightly.

8. Carve the lamb and serve with the celeriac purée and bean mixture. Serve straightaway.

Made with produce from Aubrey Allen Butchers - finalists of the Local Food Hero Awards 2007.

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