Coriander crusted lamb rump with celeriac purée, roasted baby beetroots and lamb jus

Preparation method

1. For the roasted baby beetroots, preheat the oven to 200C/350F/Gas 6.

2. Place the baby beetroots onto a large sheet of aluminium foil, sprinkle over the caraway seeds, salt and sugar and drizzle over the olive oil and balsamic vinegar. Wrap the beetroots up in the foil to form a parcel and roast in the oven for 45-60 minutes, or until tender.

3. Meanwhile, for the coriander-crusted lamb rump, crush the coriander seeds, fennel seeds and white peppercorns in a pestle and mortar to a fine powder.

4. Rub the lamb rumps with the olive oil and then pat the spice mixture onto the rumps until they are evenly coated. Set aside.

5. For the celeriac purée, heat the celeriac, milk and cream in a saucepan until boiling, Reduce the heat and simmer for 20-25 minutes, or until tender. Season, to taste, with salt and freshly grated nutmeg.

6. Drain the celeriac and reserve the cooking liquor. Blend the celeriac in a food processor with the butter, adding enough of the reserved cooking liquor to form a smooth purée.

7. For the coriander-crusted lamb rump, heat the vegetable oil in an ovenproof frying pan and fry the lamb rumps for 1-2 minutes on each side. Add the garlic, thyme and rosemary to the pan and season, to taste, with salt and freshly ground black pepper.

8. Roast in the oven for 10-12 minutes (for medium), or until cooked to your liking. Remove the lamb from the oven and set aside to rest.

9. Meanwhile, for the lamb jus, heat the oil in a frying pan and fry the shallots, tomatoes and herbs in olive oil for 10 minutes. Add the garlic and fry for a further 5 minutes. Stir in the stock and slowly bring the mixture to the boil.

10. Continue to cook until the volume of the liquid has reduced by two thirds.

11. Strain the sauce through a fine sieve into a clean saucepan, adding any juices from the resting lamb and stir in the butter. Reheat celeriac puree.

12. To serve, reheat the celeriac purée. Spoon the celeriac purée onto each of 4 warm plates and top with the lamb. Spoon over some lamb jus and serve the roasted beetroots alongside.

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 4