Roast Lamb W/ Celery Root And Carrots

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs lamb loin, skin and half the fat removed
• 1 leek
• 1 tablespoon butter
• 1/2 cup shredded gruyere cheese
• 2 tablespoons breadcrumbs, fresh
• 4 teaspoons mustard
• salt and pepper
• 2 tablespoons butter, softened
• 1/2 teaspoon thyme, chopped
• 1/2 teaspoon sage, chopped
• 1 garlic clove, sliced
• 6 ounces carrots, cut into matchsticks
• 6 ounces celery root, cut into matchsticks

Recipe

• 1 cut a pocket between the fat and meat of the loin. reserve the outside leaves of the leek. chop the remainder and fry until softened in butter.
• 2 mix the cheese, bread crumbs, half the mustard, seasoning and leeks together. place in the pocket, and secure joint with string.
• 3 mix the softened butter, remaining mustard, thyme and sage and rub into the lamb. pierce the loin and insert garlic slices.
• 4 place on a trivet in a roasting pan and cook in a preheated oven at 425 degrees f for 15 minutes, then at 350 degrees for 1 to 1 1/4 hours.
• 5 place the reserved leek leaves in a bowl of boiling water to soften for 2 to 3 minutes.
• 6 boil carrots and celery root until just tender.
• 7 drain the leeks and cut into narrow strips. make bundles of carrots and celery root and tie with the leek strips.
• 8 remove the string from the roast and place on a warm dish.