Roast Shoulder of Lamb with Celeriac Mash and Beetroot Puree

Place your shoulder of lamb skin side up and drizzle with oilive oil and season. Massage in the oil, salt and pepper.
Turn over and repeat. Squeeze over some lemon juice and place crushed garlic, rosemary spigs and bay leaves onto your joint. Roll, tie off and place in the fridge to marinate.
Pre heat an oven at 220°C.
Place a quartered onion (skin on), chopped carrot, celery and any other vegatable odds and ends into a roasting dish and place the lamb on top.
Pour in a cup or so of water and roast in the oven for 30 minutes.
Reduce oven temperature to 160 °C and continue to roast for - rare – 20 minutes per kg, medium – 30 minutes per kg, well done – 40 minutes per kg.
If the water starts to dry out top up with more.
While the lamb is roasting prepare the puree, mash and veg.
For the Beetroot puree place a roughly chopped beetroot in a blender with  a clove of garlic, thyme leaves and a chopped onion - season with salt and pepper and blend until the consistency of risotto.
Place in a sauce pan on a very low heat and cook for 30 or so mins (you may need a splash of water at the begining to stop it burning).
The Celeriac mash is very easy - same as mashed potatoes - or you can use a mix of celeriac and potatoes.
When the lamb is cooked remove from the oven and cover with foil to keep warm and allow to rest for 20 mins or so.
Place the roasting tin with all the veg, water and meat juices on a the hob on a low/med heat and add a glass of wine and a dash of worcester sauce if you wish. Deglaze the pan and then strain the gravy into a sauce pan and reduce to correct consistency.
Carve the lamb and serve.