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Marinate the seasoned lamb steaks with thyme, red wine and shallot. Place the lamb in the basket with the shallot, thyme and celeriac. Set the wine aside.
Steam for 15 minutes with the starter and the dessert. Meanwhile, in a saucepan, reduce the red wine until nearly dry. Add the stock and then the redcurrant jelly , heat gently until dissolved. Adjust the seasoning.
When the meat has finished cooking, put the celeriac through a vegetable mill or puree with a hand blender, add the crème fraîche. Put spoonfuls of mashed celeriac on each place and coat the lamb steaks in sauce.