Lamb Rump with Prosciutto, Celeriac Mash & Port and Citrus Sauce

The celeriac in this dish makes it a winter barbie dish, but it's just fine with mashed spuds

Serves:

4
Prep Time:

15 min
Marinating Time:

--
Cooking Time:

20 min
Primary Ingredient:

Lamb
Type of Meal:

Main

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Ingredients

2	Whole	Lamb rumps
6	Slice(s)	Prosciutto	Thin slices
100	Gm	Butter
2	Tbsp	Milk
1	Whole	Celeriac	Bulb

Sauce

1	Cup(s)	Port
1	Cup(s)	Beef Stock	Liquid Stock
1	Tbsp	Shallots	Finely chopped
1	Leaves	MasterFoods Bay Leaves
1/2	Cup(s)	Orange Juice	Fresh
2	Tbsp	Lemon Juice	Fresh
1	Piece(s)	Orange Peel	All white pith removed
2	Sprig(s)	Fresh Thyme

Directions

Place all sauce ingredients in a saucepan and boil until reduced to approx 3/4 cup. Strain into a small bowl and return to the saucepan.

Place the celeriac and a teaspoon of salt in a saucepan with just enough water to cover. Cook until tender then drain and add butter and cream, mashing or beating with a hand mixer for a smoother result.

Wrap the prosciutto around the lamb and sear quickly on the flat grill, then cook with the lid down over medium, indirect heat for fifteen or twenty minutes.

Rest the meat for 10 minutes before serving, then slice each rump into four or six slices.

Re-heat the sauce and remove from heat before stirring through approx 25 grams of butter just before serving. Season with salt and pepper as required.

Serve a spoonful of celeriac with a couple of slices of lamb and a little of the sauce, with some broccoli, asparagus or beans as a side dish.