Name: Backstrap with celeriac mash and watercress
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.5 kilogram celeriac, trimmed, chopped coarsely; 500 gram potatoes, chopped coarsely; 40 gram butter, softened; 1/2 cup (125ml) cream; 1 clove garlic, crushed; 2 teaspoon coarsely chopped fresh rosemary; 1/4 cup (60ml) olive oil; 800 gram lamb backstrap; 2 tablespoon balsamic vinegar; 300 gram watercress, trimmed

Backstrap with celeriac mash and watercress

Celeriac may not be the prettiest of vegies, but this knobbly brown tuber is quite delicious. It has a white flesh with a subtle celery flavour and, when mashed, has the creaminess of potato - making it an ideal accompaniment to tender meats.

Serves 4

Cook

45M

Ingredients

1.5 kilogram celeriac, trimmed, chopped coarsely

500 gram potatoes, chopped coarsely

40 gram butter, softened

1/2 cup (125ml) cream

1 clove garlic, crushed

2 teaspoon coarsely chopped fresh rosemary

1/4 cup (60ml) olive oil

800 gram lamb backstrap

2 tablespoon balsamic vinegar

300 gram watercress, trimmed

Method

1.Boil, steam or microwave celeriac and potato until tender; drain. Mash celeriac and potato in large bowl with butter and cream; cover to keep warm.

2.Meanwhile, combine garlic, rosemary and 1 tablespoon of the oil in large bowl; add lamb, turn to coat in mixture. Heat large non-stick frying pan; cook lamb, uncovered, until browned both sides and cooked as desired. Cover lamb; stand 10 minutes then slice thickly.

3.Combine remaining oil and vinegar in small jug. Place watercress with half of the dressing in medium bowl; toss gently.

4.Serve lamb with celeriac mash and watercress; drizzle with remaining dressing.

Keep peeled celeriac in acidulated water before deep-frying, boiling or eating it raw.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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