1 medium celeriac (750g), trimmed, chopped coarsely 500ml chicken stock 2tsp lemon juice 125ml single cream 2 lamb fillets (400g) 1tbsp finely chopped fresh rosemary 1tsbp olive oil 100g quince paste 1 clove garlic, crushed 250ml red wine 200g green beans, trimmed, halved lengthways
Combine celeriac and stock in a medium saucepan, add enough water to just cover celeriac. Bring to the boil, covered. Reduce heat; simmer, uncovered, for about 15 minutes or until tender. Drain. Blend or process celeriac with lemon juice and cream until smooth. Season to taste. Cover to keep warm.
Meanwhile, heat a large frying pan over medium-high heat. Combine lamb, rosemary and oil in a medium bowl; season. Cook lamb about 3 minutes each side or until cooked as desired. Remove from pan, cover; stand 5 minutes.
Add quince paste to same heated pan; cook, stirring, over medium heat, until softened. Add garlic and wine; cook, stirring, until mixture is combined. Simmer, uncovered, about 3 minutes or until the glaze has thickened; strain.
Meanwhile, microwave beans until just tender; drain. Slice lamb; serve drizzled with glaze. Accompany with celeriac puree and beans, top with ground black pepper.