Lamb loin with carrot-celeriac puree

Ingredients

• 600 g lamb loin (boneless, ready to cook)
• Salt
• pepper (ground)
• 2 tsp fresh chopped rosemary
• 2 tsp fresh chopped thyme
• olive oil
• 200 g celeriac
• 600 g Carrots
• 1 tbsp butter
• 200 ml vegetable broth
• 75 g heavy cream (min 30% fat)
• white pepper
• 1 tsp chopped rosemary

Instructions

1. 1.

   Preheat the oven to 100 °C with upper and lower heat. Wash, pat dry, lightly salt, and season the lamb loin with ground pepper. Mix herbs with 2 tbsp oil and brush the meat. Heat a bit of oil in an ovenproof pan and sear the meat all around. Transfer to the preheated oven and cook for another 30 minutes.

2. 2.

   Meanwhile peel the celeriac and carrots and cut into 2 cm pieces. Sauté in butter, pour in vegetable broth, cover and simmer gently for about 15 minutes until tender. Add cream and puree the vegetables. Season with salt and white pepper. Remove the meat from the oven, slice, and arrange on the puree. Sprinkle rosemary and serve.