Ingredient of the Month: Lamb

23 Mar 2016

Lamb is a seasonal ingredient at this time of year and it is also traditional to eat Lamb on Easter Sunday, we are sharing this wonderful Roast Loin of Lamb with Mini Celeriac Fondant, Parsnip Puree, Roasted Fig and Lamb Jus served with a Medley of Vegetables recipe with you this week.

It’s simple to make, tastes delicious and looks very professional once it’s served up on the plate, serve with your favourite seasonal vegetables and you’ve got a lovely hearty meal perfect for Easter Celebrations!

Roast Loin of Lamb with Mini Celeriac Fondant, Parsnip Purèe, Roasted Fig and Lamb Jus (Serves 4)


  • 2 x Lamb Loins
  • 1 x Celeriac
  • 50g x Butter
  • 50g x Chicken Stock
  • 200g x Parsnips
  • 50ml x Double Cream
  • 1tbsp x Honey
  • 4 x Figs
  • 200ml x Lamb Jus
  • 500g x Cooked Mixed Seasonal Vegetables of your choice


Celeriac Fondant:

  • Peel the Celeriac and cut into 8 small squares
  • Seal the Celeriac in a frying pan on all sides
  • Place in an ovenproof dish, cover with the Chicken Stock and Butter
  • Slowly cook in the oven at 160 degrees for 15 minutes or until the Celeriac is soft

Parsnip Purèe:

  • Peel and chop the Parsnips
  • Blanch in boiling Water
  • Drain and roast in the oven with the Honey
  • Blend with Double Cream and season to taste
  • You should achieve a smooth, light Purèe

Fig and Lamb Jus:

  • Roast the Figs in the oven until soft
  • Place in a pan with the Lamb Jus, bring to the boil then blend to make a sauce

Lamb Loin:

  • Season and pan-fry both Lamb Loins, place in the oven at 180 degrees for 7 minutes, for medium-rare. (Longer if you prefer your meat more well-cooked)
  • Remove from the oven and allow to rest for 5 minutes, then slice each Loin into 14 slices (7 slices per person)

To Serve:

  • Place a spoonful of the Parsnip Purèe on the plate, top with Seasonal Vegetables
  • Arrange the sliced Lamb on top of the Seasonal Vegetables
  • Place your Celeriac Fondant next to the Lamb
  • Pour over the Sauce and serve