Baked Lamb Schnitzel with Celeriac Puree & Beetroot

Prepare Ingredients:

Preheat oven to 200°C. Pick rosemary leaves, discarding stem, and finely chop. Quarter the carrot and cut into 4-5 cm long batons. Peel and dice beetroot into 1½ cm pieces. Peel celeriac and cut in 2 cm dice. While still in the pack, smash the lamb lightly with a rolling pin to 1 cm thickness. Pat dry the lamb with paper towel.

Roast Veg:

Add carrot and beetroot on a lined baking tray, drizzle with olive oil and season with salt and pepper. Bake in the oven for 20-25 minutes, until tender.

Crumb Lamb:

Add flour to a bowl. Place egg and ½ the milk mixing well in a second bowl. Combine panko, rosemary and parmesan in a third bowl. Dust lamb in the flour shaking off excess. Dip in the egg mixture and add to the crumbs, turning to coat completely and pressing to adhere. Place crumbed lamb on a lined baking tray. Bake in oven, turning halfway, for 20 minutes or until golden and cooked through.

Cook Celeriac:

Place celeriac in a pot and enough water to cover the chopped celeriac. Bring to the boil, reduce and simmer for 10 minutes, or until tender when pierced with a fork. Drain well, return cooked celeriac to the pot. Add butter and remaining milk. Mash until smooth Tip: you can use a stick mixer if you wish. Season with salt and pepper to taste.

You Plate It:

Divide celeriac puree between plates as a base. Serve lamb schnitzel on top with roasted carrot and beetroot on the side. Enjoy!