Deluxe Lamb Backstrap & Parsley Mash

• Place carrot and beetroot on a lined oven tray. 
Drizzle with olive oil, sprinkle with Nan’s special 
seasoning, season with salt and toss to coat. 
• Roast until tender, 20-25 minutes. 
TIP: If your oven tray is crowded, divide 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 over high heat until 
easily pierced with a fork, 12-15 minutes. Drain and 
return to pan.
• Add the butter, the milk and the parsley to potato. 
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. 
• Wipe out the frying pan, then return to medium-high 
heat. Toast flaked almonds, tossing, until golden, 
2-3 minutes.

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