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Griddled Lamb with Fresh Pesto, Celeriac Mash & Ratatouille
Emily Davenport
2 servings
20 minutes
659
British
Mains, Lamb
Soft and creamy celeriac mash with tender lamb and a colourful ratatouille - all served with a fresh homemade pesto.
Griddled Lamb with Fresh Pesto, Celeriac Mash & Ratatouille is taken from Just For One or Two Cookbook.
Ingredients
- Celeriac 350g (12oz), peeled and diced
- Lemon juice 3 tsp
- Salt and freshly ground black pepper
- Olive oil 4 tbsp
- Red onion 1 small, peeled and sliced
- Fennel 1 small head, cored and thinly sliced
- Courgette 1 small, trimmed and thinly sliced
- Baby plum or cherry tomatoes 4, halved
- Chopped basil 4 tbsp
- Chopped mint 4 tbsp
- Garlic 1 clove, peeled and crushed
- Pine nuts 1 tbsp, toasted
- Lamb steaks or chops 2, or 4 if small
- Butter 15g (½oz)
- Nutmeg grated
Directions
To make the mash, put the celeriac and 1 teaspoon lemon juice in a pan, cover with cold water and add a pinch of salt. Bring to the boil, then cover, reduce the heat and simmer for 20-25 minutes until soft.
Meanwhile, make the ratatouille. Heat 1 tablespoon oil in a frying pan over a medium heat. Add the onion and cook for about 5 minutes until softened. Add the fennel and courgette and cook for about 15 minutes until just tender, stirring occasionally. Take the pan off the heat, add the tomato halves and season well.
To make the pesto, mix the herbs in a bowl with the garlic, pine nuts, remaining lemon juice and 2 tablespoons of the oil. Season to taste.
To cook the lamb, heat a griddle or frying pan over a high heat. Brush the meat with the remaining oil and cook for 2 minutes on both sides, then reduce the heat to low and cook for a further 3-4 minutes on each side.
Drain the celeriac when it is soft, return it to the pan and place over a low heat to remove any moisture. Add the butter and mash well. Season well with salt, pepper and nutmeg.
Serve the lamb on the mash on warm plates accompanied with the ratatouille and pesto.