Recipe: Lamb Bites with Celeriac Sticks and Wild Blueberry Sauce


Celeriac Sticks

1 celeriac, peeled and cut in ½

Boiling water

1 teaspoon (5 ml) olive oil

Salt and pepper to taste

Lamb Bites

1 tablespoon (15 ml) olive oil

4, 6oz (170 g) lamb loins, trimmed (approximately 1 loin per person)

Salt and pepper to taste

Wild Blueberry Sauce

1 tablespoon (15 g) butter

1 cup (150 g) wild blueberries

¼ cup (60 ml) red wine

½ cup (120 ml) low sodium beef stock


Celeriac Sticks

  1. Blanch celeriac in boiling water until partially cooked, approximately 10 minutes.
  2. Remove and set aside until cool enough to handle.  Cut into 1 inch by ¾ inch sticks.
  3. Heat olive oil in a large saute pan, add celeriac, season with salt and pepper.
  4. Saute on all sides until golden brown and tender, approximately 10 minutes.








Lamb Bites

  1. Preheat oven to 350°F (180°C).
  2. Heat olive oil in a large, wide-based saute pan over medium-high heat.  Season lamb with salt and pepper.
  3. Sear lamb on all sides until golden brown, approximately 5 minutes.  Place hot pan with lamb in oven until cooked medium-rare with an internal temperature 130°F, approximately 10-15 minutes.
  4. Place lamb on a cutting board, tent with foil to keep hot.  Rest for 5-8 minutes before slicing each loin into 3, 2oz medallions.


Wild Blueberry Sauce

  1. Heat butter in a saute pan over medium heat.  Add blueberries, cook until slightly tender, approximately 5 minutes.
  2. Deglaze with red wine and simmer until liquid has reduced slightly, approximately 2 minutes.
  3. Add beef stock, simmer until liquid reduces by half and is a thicker in consistency, approximately 3 minutes.



  1. Place 3 medallions of lamb on each plate.
  2. Stack Celeriac Sticks beside Lamb Bites.
  3. Spoon Wild Blueberry Sauce over and around Lamb Bites, serve.


Preparation time: approximately 45 minutes – 1 hour. Serves 4


Approximate nutritional analysis per portion:
Calories: 342

Carbohydrates: 6 g

Fat: 21 g

Protein: 29 g

Cholesterol: 106 mg

Sodium: 361 mg

Fiber: 1g