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Poached lamb loin with celeriac champ & chilli jam

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Toss the onion, chillies, ginger, garlic and tomatoes with the brown sugar, 3 tbsp balsamic, a good slurp of oil and a generous amount of seasonings in a large baking tray until well combined. Then cook in the oven for 30-45 mins until the tomatoes have collapsed quite a bit. Remove, taste for seasoning and set aside. 
  • At the same time, cook the potatoes and celeriac in salted, boiling water until very tender. Drain well and return the vegies to the pot. Gently heat to dry and then add the milk, cream, butter and a little ground pepper. Mash until smooth, stir through the spring onions and taste for seasoning. 
  • When everything is almost ready, bring the stock to a simmer in a large pan. Turn the heat down, add the lamb, cover and gently cook for about 4-5 mins. Remove and set aside to rest for 3 mins, before slicing on the diagonal. 
  • To serve, spoon a mound of the champ on individual plates, top with the lamb and a good dollop of chilli jam and, if you like, drizzle a little fresh oil and balsamic around the plate.

Ingredients

  • 1 onion, cut into wedges
  • 4 small red chillies, sliced
  • 1 cm piece ginger, cut into matchsticks
  • 4 garlic cloves, sliced
  • 1 kg ripe tomatoes, cored & halved
  • 100 gm brown sugar
  • balsamic vinegar
  • olive oil
  • sea salt & freshly ground pepper
  • 3 large potatoes, peeled & cut into chunks
  • 1 celeriac, peeled & cut into small chunks
  • a splash of milk
  • a slurp of cream (optional)
  • a good knob of butter
  • 4-5 spring (green) onions, finely chopped
  • 2-3 cups chicken stock
  • 2-3 lamb backstraps

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm