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Lamb steaks with celeriac mash and spring ratatouille

(4 ratings)

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This meat and two veg is a great restaurant-style meal. The griddled lamb is tasty and tender. The celeriac mash is a change from the ordinary mash and the ratatouille is fresh and crunchy.
This meat and two veg is a great restaurant-style meal. The griddled lamb is tasty and tender. The celeriac mash is a change from the ordinary mash and the ratatouille is fresh and crunchy.
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe A great restaurant-style meal served at home. Serve the lamb with a homemade pesto, celeriac mash and a fresh spring ratatouille for a well balanced meal

Ingredients

Griddled lamb steaks with fresh pesto
  • 6 lamb steaks, about 175g (6oz) each
  • 1 tbs olive oil
For the pesto:
  • 30g (1oz) each basil and mint (stalks and leaves)
  • 1 fat clove garlic, peeled and crushed
  • 3 tbs pine nuts, toasted
  • Juice of ½ lemon
  • 4-5 tb extra virgin olive oil

Celeriac mash

  • 1kg (2¼lb) celeriac, peeled and diced (850g/1¾lb prepared weight)
  • 1 tbs lemon juice
  • 60g (2oz) butter
  • Freshly grated nutmeg
  • Salt and ground black pepper

Spring ratatouille

  • 1 tbs olive oil
  • 1 onion, peeled and sliced
  • 2 heads (about 250g/8oz) fennel, thinly sliced
  • 2-3 med courgettes, sliced
  • 150g (5oz) baby plum tomatoes, halved

You can griddle beef steaks instead of lamb

Method

Griddled lamab steaks with fresh pesto
  1. To make the pesto: Chop the herbs roughly and mix in a bowl with the garlic, pine nuts, lemon juice and oil. Season.
  2. Brush the steaks with the oil and cook on a griddle over a high heat for a couple of mins on each side, then for about 5 more mins over a lower heat. Spoon the pesto over to serve.

Celeriac mash

  1. Add celeriac and lemon juice to a pan of boiling, salted water. Cook for about 30 mins, until soft. Drain well. Blend in a food processor with the butter, some nutmeg and seasoning, until smooth.
  2. Spoon on to hot plates and place the lamb on top.

Spring ratatouille

  1. Heat the oil in a large pan with the onion. Cook for 5 mins, then add the fennel and courgette and cook for 15 mins, stirring occasionally, until just tender. Take off the heat, add the tomatoes and season well. Serve warm.

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  • 4
(4 ratings)

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