Seared Lamb Backstrap & Parsley Mash

• Place carrot and beetroot on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt. Toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, peel potato and cut into large chunks. Roughly chop parsley. Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to pan. • Add the butter, the milk and the parsley. Season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, Season lamb lackstrap on both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook lamb for 7-8 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.

• While the lamb is cooking, combine the slightly cooled roast veggies, rocket leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Toss to coat. Season to taste.