Seared Lamb Backstrap & Herby 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 herbs. 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 1/2 the herbs. Season generously with salt. Mash until smooth. Cover to keep warm.

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

While the potato is cooking, pat lamb backstrap dry with a paper towel, then season with salt and pepper on both sides. Heat a large frying pan over high heat. When the pan is hot, add lamb and cook for 3-4 minutes each side for medium or until cooked to your liking. Set aside to rest for 5 minutes (it will keep cooking as it rests!).

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