Rosemary Glazed Loin Chop’s on Celeriac Mash

Rosemary Butter
150g butter softened
3sprigs Rosemary chopped
2cloves Garlic Crushed
¼ bunch Parsley chopped
1tsp Seeded Mustard
1tsp Sweet paprika
Salt & Pepper to taste

Mix together above ingredients in a bowl, cover & Set aside.

8 Saltbush Lamb Loin Chops
1 tbs Olive oil

Preheat Oven to 200ºC
Heat Hot Plate to High, Seal the Loin Chops for 2 minutes either side, Place on an oven tray & Cover evenly with the rosemary Butter, and cook for 7-10minutes.

Celeriac Mash
1 bunch Celeriac pealed & quartered
2lg Potatoes Peeled & Quartered
100g Butter melted
100ml Cream
Salt & Pepper to taste

Place Celeriac & Potato in a pot, cover with water and boil for 30minutes or until the celeriac is soft enough for mashing.
Drain the water off, place the celeriac & Potatoes back in the pot & Mash with a potato masher or fork.
Add the butter & Cream while mashing to make a smooth creamy Mash.