Name: Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 8 to 10 servings
Cuisine: Main Meals
Ingredients: coriander seeds 1T,cumin seeds 1T,fenugreek seeds 1T,vanilla pod, chopped 1,ground cinnamon 1t,ground nutmeg 1t,ground ginger 1t,dried mint 1T,black peppercorns 1T,sea salt 1T,extra virgin olive oil 4T,lamb shoulder 3kg,pita breads, for serving ,For the beetroot-swirled tzatziki ,beetroot 8,extra virgin olive oil 2T,sea salt and freshly ground black pepper, to taste ,greek yoghurt 2cups,garlic cloves, crushed 2,For the pickled mini cucumbers ,mini cucumbers 400g,red wine vinegar 1/2cup,coriander seeds 1T,mustard seeds 1T

12 minutes

Lamb steaks with celeriac gratin

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

4 lamb steaks (about 500 g)
Olive oil, for brushing
Sea salt and freshly ground black pepper
½ cup dry red wine
½ cup beef or lamb stock
1 T red-wine vinegar
1 T honey
A handful of thyme
1 clove garlic, crushed
Watercress, for serving

For the celeriac gratin:

2 celeriac bulbs
2 T olive oil, plus extra for brushing
Sea salt and freshly ground black pepper
1¼ cup hot chicken or vegetable stock
A few sprigs thyme

Method

Preheat the oven to 200°C. Trim the excess fat from the lamb steaks then lightly oil them and season to taste. Sear on both sides in a pan over a high heat then transfer to a baking dish.
Pour the wine and stock into the pan, then add the vinegar, honey, thyme and garlic. Cook over a high heat for 5 minutes, or until reduced and syrupy.
Pour the syrup over the steaks, then bake for 5 minutes, or until tender but still pink. Serve with the celeriac gratin and garnish with fresh watercress.

To make the celeriac gratin: Preheat the oven to 200°C. Peel and thinly slice the celeriac. Moisten with the olive oil and season to taste, then turn into an oiled baking pan.
Pour over the hot stock, brush with a little more olive oil, tuck in the thyme and bake for an hour, or until very tender and nicely browned.

Cook’s notes: Use half stock and half cream for the celeriac gratin, if you’re after something a little richer, or use a mix of celeriac and potato and add some grated Gruyère. Substitute ostrich steaks for lamb if you prefer.

Per serving: 2171.8 kJ, 25 g protein, 37.7 g fat, 15.5 g carbs

This is a test recipe

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