Date-Night 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 fork, 12-15 minutes. Drain and return to pan.
• Add the butter, milk and 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 backstrap on both sides 
with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook lamb, turning occasionally, for 8-10 minutes 
for medium or until cooked to your liking. Transfer 
to a plate to rest for 5 minutes. 

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