Leg of lamb on celeriac gratin

Leg of lamb on celeriac gratin

A really easy roast dinner recipe that tastes like it took a lot of effort. The celeriac adds a subtle, nutty flavour.

By , 21 September 2015
Leg of lamb on celeriac gratin
  • Ready in: 255 mins
  • Serves: 8
  • Price: £1.12 per serving
Nutritional Info
Each 457g serving contains
  • Fat 17.8
    25%
  • Sat Fat 7.8
    39%
  • Sugar 4.6
    5%
  • Salt 0.91
    15%
  • Cals 443
    22%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 406kJ/97kcal.
Ingredients
  • 2.2kg leg of lamb on the bone
  • 3 cloves garlic, sliced
  • 1/2 tsp olive oil
  • 2 large onions, finely sliced
  • 3 sprigs of thyme, leaves only, plus extra to garnish
  • 2 large potatoes, peeled and finely sliced
  • 1 large celeriac, peeled and finely sliced
  • 300ml chicken stock
Method
  • Pre-heat the oven to 140C/120C Fan/Gas 1. Make small incisions all over the lamb with a sharp knife. Push a sliver of garlic in each hole.

  • Lightly oil a roasting dish. Scatter some onions and thyme over the base. Top with a layer of potato and celeriac. Repeat twice more, finishing with a potato and celeriac layer on top.

  • Pour in the stock and sit the lamb on top. Roast for 4 hours until the meat can be pulled from the bone with a fork. Garnish with thyme.