Lamb Loin with Celeriac Mash and Sautéed Silverbeet

Steps

1. a pot of salted water (with a lid) to the boil.
2. Cook first measure of celeriac and potato in a pot of boiling water for 12–15 minutes, until soft. Drain and mash with butter and milk until smooth.
3. Prepare the rest of the meal; remove stems from silverbeet, thinly slice until you have 3 cups worth; grate courgette; roughly chop garlic and set aside.
4. Pat lamb dry with paper towels and rub with spice mix. 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.
5. Keep pan on heat, reduce heat to medium, add a drizzle of oil if needed. Add all sautéed silverbeet ingredients to pan and cook for 2–3 minutes, releasing any spice residue from the pan as it cooks. Season with salt and pepper.
6. 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.
7. spoon celeriac mash onto plates and top with sautéed silverbeet. Divide lamb loin between plates and serve celeriac salad on the side.