Cooking time: 45 minutes
Serving size: Serves 2
Oven temperature: 180°C (fan)
INGREDIENTS
4 lamb legs/lamb chops
1 tsp Dijon mustard
3 tsp extra virgin olive oil
2 sprigs rosemary
¼ tsp salt
pepper
celeriac
1 clove garlic (crushed)
4 cloves garlic (peeled)
METHOD
1.) Marinate the lamb chops in a marinade made of the Dijon mustard, extra virgin olive oil, 1 clove crushed garlic, 2 sprigs of rosemary, ¼ tsp salt and a good crack of black pepper. The lamb should be left to marinate for at least two hours (the longer the better) but could be left overnight as well. Leave the lamb to marinate in a glass bowl covered with cling film or in a ziplock bag.
2.) Peel the celeriac and chop into 2cm cubes, drizzle with a neutral oil, salt, pepper and add the peeled garlic cloves to a baking tray. Place in the oven at 180°C (fan) for 45 minutes.
3.) 20 minutes after the celeriac went into the oven, cook the lamb in a frying pan on a medium-high heat with a Tbsp of neutral oil.
Lamb leg steaks: Brown the lamb on one side for 2 minutes before turning it over and cooking on the other side for 1 minute and 30 seconds. Once the lamb is in the pan, do not move it as this will stop the lamb from developing colour and you will end up with a rather grim looking piece of grey meat (a big no-no in the South African community).
Once the lamb has browned, place the lamb in the oven at 180°C (fan) for 5 minutes to cook the lamb to medium-rare. 8 minutes for medium, anything more is simply a sin.
Lamb chops: Brown the lamb on one side for 2 minutes before turning it over and cooking on the other side for 2-3 minutes. Rest the lamb as instructed in the next step.
4.) Remove the lamb from the oven and allow to rest for 5 minutes under a sheet of grease proof paper and a dish towel. You need to rest red meat to allow the juices to distribute so that the meat does not 'bleed' when you cut into it. Resting meat will stop it looking bloody when you cut into it.
6.) Remove the celeriac from the oven and serve with the lamb. I love adding whatever veggies I have in the fridge to this dish. It could be roasted tender stem broccoli, roasted red pepper or simply steamed asparagus or green beans - serve with whatever you prefer.
This dish pairs really well with the Marinate Red Peppers!
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