Lamb Pot Roast

• 2 (14 oz) top round lamb roasts
• 2 slices prosciutto
• 1 tbsp olive oil
• 4 None small carrots, halved crosswise and lengthwise
• 1 None medium red onion, peeled, quartered
• 1 clove garlic, quartered
• 1 stalk celery, trimmed, quartered
• 1 2/3 cups chicken stock
• 2 lb potatoes, peeled, chopped
• 1 lb celeriac, peeled, chopped
• 1 1/2 tbsp butter
• 1/4 cup heavy cream
• 1 tbsp fresh flat-leaf parsley leaves, coarsely chopped

1. Wrap lamb in prosciutto, securing with toothpicks.
2. Heat oil in a large deep frying pan over medium-high heat. Brown lamb on all sides. Arrange carrots, onion, garlic and celery around lamb. Add stock. Bring to a boil then reduce heat and simmer gently, covered, for 20 mins, or until lamb is cooked to your liking. Remove lamb and vegetables from pan with a slotted spoon. Let stand, covered, for 10 mins. Boil pan juices until reduced to 1 cup.
3. Meanwhile, boil or steam potatoes and celeriac together until soft then drain. Return to pan and mash with butter and cream until smooth. Season.
4. Serve lamb, sliced, with vegetables, pan sauce and mashed potatoes and celeriac. Sprinkle with parsley.

lamb roasts, olive oil, carrots, red onion, clove garlic, celery, chicken stock, potatoes, celeriac, butter, heavy cream, parsley

Taken from recipes-plus.com/api/v2.0/recipes/37337 (may not work)