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Honey Glazed Lamb and Celeriac Mash

Slow-cooked salt marsh lamb served with a creamy celeriac and potato mash, finished with a sweet honey and thyme glaze.

LambGluten FreeSlow CookedCeleriacRoast
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
41.3g
per serving
165.2 g total
Fat
80.2g
per serving
320.8 g total
Protein
78.1g
per serving
312.4 g total
Cook Time
250
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
100
g
Butter
slightly salted, diced
100
g
Smoked Cheese
grated
30
ml
Single Cream
a splash
Liquids
750
ml
White Wine
dry
Meat
1.5
kg
Lamb Shoulder
Salt marsh lamb preferred
NutsSeeds
1
bunch
Chives
chopped
1
bunch
Mint
1
bunch
Oregano
1
tsp
Salt
to taste
1
tsp
Black Pepper
freshly ground to taste
1
bunch
Thyme
leaves picked
1
pinch
Nutmeg
freshly grated
OilsFats
100
ml
Olive Oil
Other
3
tbsp
Honey
Vegetables
2
piece
Spring Onions
roughly chopped
2
piece
Tomatoes
roughly chopped
500
g
Potatoes
peeled and cut into 2cm cubes
500
g
Celeriac
peeled and cut into 4cm cubes

Method

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