Quince, rosemary and red wine glazed lamb

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.

 - Lakeland Express Easy-to-make Recipe Book