Dinner 4 2: HellBay Forest Roasted Lamb

Aaahh... Easter dinner as it should be. Lamb is normally stretching our budget a bit, but come Easter and soon to come birthday (when I'll be in Denmark, away from Lars and our dog :( ... ) today we decided to jump into our fancy pants and get crazy. Lamb roast is on the menu. Side dishes will be celery root purée and baked vegetables. - Dig it!

Here is what you'll need:

LAMB:

1 - 1 1/2 kg lamb (we got a piece that was "pre-seasoned" with thyme, basil and rosemary)

6 cloves of garlic

a couple of butter slices

1/2 dl madeira

BAKED VEG:

1/2 red and 1/2 yellow pepper

4 shallots

leek

salt

dried chili

white wine vinegar

a couple of butter slices (no surprise)

PUREE:

150 g celery root

1/4 tsp black pepper

1 dl cream

30 g butter

salt

If you, like us, bought a "ready to go" version, punch a couple of holes in the roast (nicely distributed). Chop the cloves of garlic in two and shove them in there. Mix the meat juice with the Madeira. Place the garlic infused wonder in an oven-proof pan at the lowest rack in the oven at 175 C until the roast holds about 70. Pour some of the meat juice mix on top of the roast whilst cooking;) Let it rest for 10-15 min in a pan with a lid (or wrap it in aluminium foil).

Chop the vegetables (about the size of half a shallot) and toss 'em into an oven-proof pan with some olive oil, a couple of pinches crushed dried chilli, a couple of pinches salt, two tablespoons of white wine vinegar and some good chunks of butter...

Boil the celery root until mellow. Mush it with cream until preferred consistency, add salt and pepper (and again - taste it while you add it!)