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Griddled glazed chump steaks with celeriac mash and green beans

THIS dish is one of those great meals which is suitable for any occasion, either as a nice evening meal or something a bit special when cooking for friends.

At this time of year, it can be tricky to pick something that doesn't have sage, onion or turkey in it when trying to do a festive meal, so if you are having a dinner party and want something with a seasonal flavour, juicy lamb chops with rich glaze make an excellent choice and the mash can be used almost anytime during the festive season.

Serves four to six. Preparation: ten minutes; cooking, 20 minutes.

Griddled glazed chump steaks with celeriac mash and green beans


6 lamb chump steaks (or chops); 2 tbsps balsamic vinegar; 1 tbsp finely chopped rosemary; 1 tbsp olive oil; 2 tbsps redcurrant jelly, melted; 500g (1lb) celeriac, peeled and diced; 500g (1 lb) old potatoes, peeled and diced; 2 tbsps milk; small knob of butter; salt and black pepper; 500g (1 lb) green beans.


For the chump steaks, place the lamb in a non-metallic bowl along with the balsamic vinegar, rosemary, oil and redcurrant jelly. Mix well and leave for ten minutes while you start preparing the rest of the meal.

For the celeriac mash, cook the celeriac until soft in just enough boiling, salted water to cover. Drain and then return to a very low heat to dry out the celeriac.

Cook the potatoes in boiling salted water until tender, drain and allow to stand in a colander for a few minutes to dry. Mash together the celeriac and potatoes with the milk, butter and seasoning to taste. Cook the beans in lightly salted water until just tender and then drain well.

Heat a frying or griddle pan and cook the steaks or chops for approximately five minutes on each side, depending on whether you prefer them medium or well done. When the lamb is cooked, remove from the pan and keep warm while you add any leftover marinade to the pan and heat it with the pan juices, stirring well and adding a little seasoning.

To serve: divide the celeriac and potato mash between the serving plates and place a steak or chop on top, with a helping of green beans next to it. Pour the pan juices over the meat and serve.

Observer chef Nick Haywood is the Now We're Cooking chef at Sainsbury's, London Colney. For more festive recipes with a difference, or to find out what's coming up in his cookery classes, visit him in store, e-mail or phone him on 01727 744446.

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