RECIPE

Lamb loin with celeriac mash, sauteed silverbeet and celeriac salad

Serves: 2-3
Prep: 15 minutes
Cooks In: 15 minutes

Lamb loin with celeriac mash, sauteed silverbeet and celeriac salad

If you’re not familiar with celeriac, allow me to introduce you. Celeriac is a wonderful Winter vegetable that I love to use in my cooking. It is the root of celery and has a very similar mild flavour that is great in this recipe up against the strong flavours of the lamb loin.

You can find celeriac in the produce section at the supermarket, or you might have to go to the farmers market or a good greengrocer. Buy one that feels heavy for its size. Make sure you remove the peel – it is thick and woody and isn’t nice to eat!

Leafy greens like silverbeet are one of the healthiest things you can eat. Read all about them in this blog post.

This recipe featured in our My Gourmet Bag recently and received glowing reviews!

 

Ingredients

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Celeriac mash

  • celeriac ¾, peeled and diced 2cm (should be around 650g)
  • potatoes 200g, peeled and diced 2cm
  • milk 1-2 tablespoons
  • butter 1 tablespoon
  • salt ¼ teaspoon

Sauteed silverbeet

  • silverbeet 1 bunch
  • courgette 1
  • garlic 1 clove
  • butter ½ tablespoon

Lamb loin

  • lamb loin 300g (at room temperature)
  • ground cumin 1 teaspoon
  • salt 1 teaspoon
  • dried rosemary 1 teaspoon

Celeriac salad

  • mayonnaise 2 tablespoons
  • vinegar e.g. white wine, red wine, apple cider 1 teaspoon
  • wholegrain mustard ½ teaspoon
  • celeriac ¼, peeled

Method

Bring a pot of salted water to the boil.

1. Add first measure of celeriac and potato to pot of boiling water. With the lid on cook for 12- 15 minutes or until soft. Drain well, return to pot and add butter and milk, mash with a potato masher or use a hand blender for a smooth puree.

2. While celeriac and potato are cooking prepare the rest of the meal. Remove stems from silverbeet and thinly slice till you have 3 cups worth, grate courgette and roughly chop garlic, set aside.

3. Pat lamb dry with paper towels, rub with cumin, salt and rosemary. Heat a drizzle of oil in a fry pan on high heat, cook lamb 2-3 minutes each side, for medium, or until cooked to your liking. Remove from pan and cover in foil to rest for 3 minutes, before slicing thinly against the grain.

4. Keep pan on heat, reduce heat to medium, add a drizzle of oil if needed. Add all sautéed silverbeet ingredients and cook for 2-3 minutes, scraping any meat spices from the bottom of the pan. Season with salt and pepper.

5. Whisk mayonnaise, vinegar and mustard together in a large bowl. Grate second measure of celeriac or cut into matchsticks, add to bowl and toss to coat. Season with salt.

To serve, spoon celeriac mash onto plates and top with sautéed silverbeet. Divide lamb loin between plates and finish with some celeriac salad.

Nutritional Information Per Serving
Kilojoules
2111
Calories
498
Carbs
28.1 g
Total Fat
26.1 g
Protein
33.4 g

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