For the sweet pea and mint mash: Heat peas, butter and mint in a small saucepot over medium-high heat until hot. Blend with a stick blender, or mash with the back of a large spoon, until smooth. Refrigerate immediately.
For the lamb in a hole: Sprinkle lamb with salt and pepper and sear in a large pot on all sides. Set aside.
Add the carrots, celery and onions to the pot and sweat vegetables over medium-low heat for 10 minutes. Turn the heat to high and add red wine, scraping the fond from the bottom of the pot.
Put the lamb back into the pot along with any juices that have accumulated. Top with veal stock, chili powder, allspice, coriander, cardamom and cloves. Cover the pot with foil and simmer for 2 to 2 1/2 hours on medium-low heat, stirring occasionally, until tender.
Add parsnips, celery root, rutabaga and raisins. Continue to cook, covered, until tender, about 30 minutes. Remove from the heat.
Preheat the broiler.
Portion lamb into serving bowls or skillets and top each portion with mashed potatoes and a pinch of breadcrumbs. Broil until golden brown, and serve with sweet pea and mint mash and 1 teaspoon goat cheese each.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tuc Craft Kitchen, Vancouver, Canada