Ingredients

Ingredients For the roasted baby beetroots

• 12 baby beetroot

• 1 tsp caraway seeds

• ½ tsp salt

• ½ tsp sugar

• 50ml/1¾fl oz olive oil

• 1tbsp balsamic vinegar

For the coriander-crusted lamb rump

• 1 tsp coriander seeds

• 1 tsp fennel seeds

• ¼ tsp white peppercorns

• 2 tbsp olive oil

• 4 lamb rumps, or thick lamb steaks

• 2 tbsp vegetable oil

• 1 garlic clove

• 1 sprig fresh thyme

• 1 sprig fresh rosemary

For the celeriac purée

• 1 celeriac, peeled, chopped

• 400ml/14fl oz full-fat milk

• 100ml/3¼fl oz double cream

• 1 tsp salt

• pinch freshly grated nutmeg

• knob of butter

For the lamb jus

• 1 tbsp olive oil

• 4 shallots, peeled, chopped

• 2-3 tomatoes, chopped

• 1 sprig fresh rosemary

• 1-2 sprigs fresh oregano

• 3 garlic cloves, peeled, chopped

• 300ml/10½fl oz fresh lamb stock

• 20g/¾oz butter

Description

Recipe Uses 12 Baby Beetroot, 1 Tsp Caraway Seeds, ½ Tsp Salt, ½ Tsp Sugar, 50ml/1¾fl Oz Olive Oil, 1tbsp Balsamic Vinegar, 1 Tsp Coriander Seeds,...

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