Lamb Loin With Celeriac Mash And Watercress - cooking recipe

Ingredients

31/3 lbs celeriac, trimmed, peeled and coarsely chopped
1 lb potatoes, peeled and coarsely chopped
3 tbsp butter, softened
1/2 cup light cream
1 clove garlic, peeled and crushed
2 tsp coarsely chopped fresh rosemary
1/4 cup olive oil
1 3/4 lbs lamb loin
2 tbsp balsamic vinegar
10 oz watercress, trimmed

Preparation

Boil, steam or microwave the celeriac and potato until tender; drain. Mash the celeriac and potato in a large bowl with the butter and cream. Season to taste. Cover to keep warm.
Meanwhile, combine the garlic, rosemary and 1 tbsp of the oil in a large bowl. Add the lamb, turning to coat in the mixture. Heat a large nonstick skillet on medium-high heat. Cook the lamb, uncovered, until browned on both sides and cooked to desired doneness. Transfer lamb to a platter. Let stand, loosely covered with foil, 10 mins, then slice thickly.
Whisk the remaining oil and vinegar in a small bowl. Place the watercress with half of the dressing in a medium bowl; toss gently.
Serve the lamb with celeriac mash and watercress; drizzle with the remaining dressing.