Lamb Shortloin & Mushroom Peppercorn Sauce

Meanwhile, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter and milk to the potato, then season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

While the potato is cooking, thinly slice button mushrooms. In a medium bowl, combine lamb shortloin, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper.

In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.

While the lamb is resting, return the frying pan to medium-high heat with a drizzle of olive oil. Add mushrooms and cook until browned and softened, 8-10 minutes. Add peppercorn sauce and a splash of water to the pan and stir until heated, 1-2 minutes.