Recipe: Lamb Bites with Celeriac Sticks and Wild Blueberry Sauce
Ingredients:
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
Preparation:
Celeriac Sticks
- Blanch celeriac in boiling water until partially cooked, approximately 10 minutes.
- Remove and set aside until cool enough to handle. Cut into 1 inch by ¾ inch sticks.
- Heat olive oil in a large saute pan, add celeriac, season with salt and pepper.
- Saute on all sides until golden brown and tender, approximately 10 minutes.
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Lamb Bites
- Preheat oven to 350°F (180°C).
- Heat olive oil in a large, wide-based saute pan over medium-high heat. Season lamb with salt and pepper.
- 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.
- 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
- Heat butter in a saute pan over medium heat. Add blueberries, cook until slightly tender, approximately 5 minutes.
- Deglaze with red wine and simmer until liquid has reduced slightly, approximately 2 minutes.
- Add beef stock, simmer until liquid reduces by half and is a thicker in consistency, approximately 3 minutes.
Assembly
- Place 3 medallions of lamb on each plate.
- Stack Celeriac Sticks beside Lamb Bites.
- 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