Pan-fried Lamb With Celeriac-potato Cakes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 450 g lamb tenderloin, cut into 1 cm strips
• 2 tablespoons dry wine
• 2 tablespoons sage, chopped
• 1 tablespoon coarse grain mustard
• 3 tablespoons creme fraiche, low fat
• 1 head celeriac, about 300g, peeled, grated and squeezed, to remove excess liquid
• 300 g new potatoes, scrubbed, grated and squeezed, to remove excess liquid
• 2 eggs, lightly beaten
• 3 tablespoons plain flour
• 3 spring onions, finely sliced
• fresh ground black pepper, to taste

Recipe

• 1 heat a little of the oil in a non-stick pan, season the lamb with freshly-ground pepper to taste, add to the pan and fry for 3-4 minutes, or until browned all over and cooked through.
• 2 remove the lamb from the pan, set aside and keep warm.
• 3 pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half.
• 4 add the mustard and the crème fraîche and simmer for 2 minutes.
• 5 meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties.
• 6 heat the remaining oil in a pan, add the celeriac-potato cakes and fry for 4-5 minutes on each side until they are golden.
• 7 drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil.
• 8 transfer the celeriac-potato cakes to serving plates, top with the lamb and spoon the mustard-sage-wine sauce over the lamb. serve with steamed green vegetables.