Instructions

1. Mix together the spices with the olive oil in a shallow dish. Score the fat of the lamb loins with a sharp knife and rub the mix well in. Cover and chill for 1 hour.
2. Place the empty grill over a low to medium heat on the hob and allow it to heat for several minutes. Test the grill temperature by dropping a few drops of cold water over the hot surface.
3. If it sizzles and the water evaporates almost immediately, it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again. Use an oven mitt, handle glove or cloth for gripping the iron handle at all times.
4. Lightly oil the grill ribs with a little vegetable oil. Season the lamb with a pinch of salt and place flat side down on the grill. Cook for 6-8 minutes on each side depending on taste. Turning after 2-3 minutes once the meat has sealed and become bar marked.
5. Place the meat into a pre warmed dish, cover with some foil and rest well before slicing.
6. To make the celeriac mash, place the prepared potatoes in a pan, cover with lightly salted water and simmer for 12-15 minutes or until tender.
7. Place the prepared celeriac into a separate pan, cover with lightly salted water and simmer for 10-12 minutes or until tender.
8. Drain the water from the cooked potatoes and the celeriac, combine the potatoes with the celeriac and mash together, beat in the cream and nutmeg. Season to taste with some salt and pepper.
9. To make the mint jus, blend together the mint leaves with the vinegar and seasoning. Cook the sugar snap peas in lightly salted water for 4-5 minutes just before required.
10. Slice the lamb loins and arrange onto warmed plates, pour over any meat juices. Serve with the celeriac mash, sugar snap peas and the mint jus.