Lamb Roast with Celery Cream

Ingredients

• 1 Carrot
• 2 onions
• 50 g celery (1 small piece)
• 2 Garlic cloves
• 2 sprigs Rosemary
• 1 sprig thyme
• 1 sprig sage
• Salt
• Pepper
• 3 tbsp oil
• 1.2 kg lamb shoulder
• 1 tbsp Tomato Paste
• 400 ml red wine
• 1 bay leaf
• 2 juniper berries
• 1 spice clove
• 250 ml veal stock (glass)
• starch (for thickening)
• fresh herbs (for garnish)
• 50 g celery (1 piece)
• oil (for frying)
• 2 shallots
• 50 g butter
• 800 g Jerusalem artichoke
• 125 ml Vegetable broth
• Salt
• Pepper
• 1 tsp sugar
• 2 tbsp crème fraîche
• 1 tbsp Lemon Juice

Instructions

1. 1.

   For the lamb shoulder peel and cut the carrots and celery into pieces. Peel and roughly chop the onions. Separate the garlic cloves and finely mince them. Wash and dry shake the herbs. Rub the lamb shoulder all over with salt and pepper. Heat oil in a roasting pan, brown the seasoned lamb shoulder on all sides, then remove it and set aside. Preheat the oven to 175 °C. Add the onion pieces to the pan and briefly sauté, then add the carrot and celery pieces and let them cook together. Finally add the garlic and tomato paste and roast everything together for a short time. Deglaze with 100 ml red wine and reduce it completely. Pour in the remaining red wine and veal stock, mix well, place the herbs, spices and lamb shoulder back into the pan and bake in the oven (175 °C) on the lower rack for about 1 hour 45 minutes. Occasionally spoon the roasting juices over the meat.

2. 2.

   While the meat is cooking prepare the celery chips and celery puree: For the celery chips peel the celery and slice it very thinly. Pat dry with paper towels. Heat oil in a pot or deep fryer to 170 °C and fry the celery slices until golden brown. Remove and drain on kitchen paper.

3. 3.

   For the celery puree clean and cut the celery into pieces. Peel and finely chop the shallots. Melt about half of the butter in a pot and sauté the shallot cubes. Add the celery and briefly cook, then add broth, salt, pepper, sugar and simmer covered for about 30 minutes; add a little water if needed. Drain the cooked celery through a sieve, keep the liquid. Puree the celery pieces in a blender, adding lemon juice and remaining butter first, then just enough of the cooking liquid to achieve a creamy consistency. Finally fold in crème fraîche, taste and keep warm over a double boiler until serving.

4. 4.

   Finish the lamb roast: Let the meat rest wrapped in foil after removing it from the pan. Strain the roasting juices through a sieve, reheat and thicken with a little starch mixed in water if desired. Taste the sauce. Slice the meat and arrange on preheated plates over celery puree. Garnish with fresh herbs and celery chips as desired.