Impress your friends with this stunning version of roast lamb, perfect for Sunday roast.
75g/2½oz beef dripping
900g/2lb loin of lamb, fat on
salt and freshly ground black pepper
3 carrots, peeled and roughly chopped
1 onion, peeled and roughly chopped
½ head celery, roughly chopped
2 sprigs thyme
4 cloves garlic, unpeeled and crushed lightly
sea salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6. Put all the ingredients for the red wine reduction into a saucepan and bring to the boil. Turn down the heat and simmer until the liquid has reduced by half. Pass through a sieve into a clean pan, return to the heat and reduce until syrupy. Remove from the heat and set aside.
Put the beef dripping for the lamb and the potatoes in two separate roasting tins and place in the oven.
For the potatoes, bring a large pan of salted water to the boil, add the potatoes and simmer for 8-10 minutes. Drain thoroughly and leave to cool for 10 minutes, then carefully add the potatoes to one of the roasting tins and roast until golden-brown and crisp, turning once during cooking.
For the lamb, rub the lamb with groundnut oil and season with salt and freshly ground black pepper. Add the chopped vegetables, thyme and garlic to the other roasting tin and place in the oven.
Sear the meat on all sides in a frying pan until golden-brown, then remove it from the pan and place on top of the chopped vegetables. Roast in the oven for 20-25 minutes; the lamb should be served pink (if you have a meat thermometer, you can check the internal temperature - it should be 62C/140F). Rest for at least 15 minutes, covered in foil, before carving.
For the celeriac fondant, while the meat and potatoes are cooking, gently fry the celeriac cylinders in a little groundnut oil in a frying pan until they are starting to take colour, then transfer them to a small roasting tin. Add the butter, thyme, garlic and chicken stock and season well with sea salt and freshly ground black pepper. Cook in the oven until tender, basting from time to time, then keep warm until ready to serve.
Meanwhile, put the carrot and swede batons into a pan with just enough water to cover, and then add the honey and butter. Cook for around 20 minutes, or until just tender, then keep warm until ready to serve.
When you are ready to serve, gently reheat the red wine reduction. Carve the meat at an angle into thick slices, arrange the vegetables around the meat and pour over the red wine reduction.
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