Crusted Roast Lamb Racks with Mash


  • 1 tbs olive oil 

  • 2 tsp lemon rind 

  • 2 tsp fresh thyme, finely chopped 

  • 2 clove garlic, crushed 

  • ½ cup of grated parmesan cheese

  • 2 x 4 point racks of lamb (or 2 x 6 point for the bigger eaters) 

  • 1/2 whole stock cube, dissolved in 1/2 cup hot water 

  • 400 g parsnip, peeled, cut into chunks 

  • 400 g potato, peeled, cut into chunks 

  • 1/2 cup milk 

  • 1/4 tsp cumin seed 

  • 400 g fresh green beans, steamed 


Combine oil, lemon rind, thyme, garlic and parmesan cheese in a small food processor and blend, season with salt and pepper. Place lamb racks in a non-stick baking tray and top with the above mixture. Massage into bone side of rack using clean hands.

Preheat oven to 210°C. Place lamb in oven and bake for 25-30 minutes. Remove from oven, cover loosely with foil and set aside to rest for 5 minutes.

Meanwhile, place parsnips and potatoes in a medium saucepan of salted water. Bring to the boil and cook for 20-25 minutes or until tender. Drain well and return to same saucepan. Use a potato masher or hand-held wand blender to mash or process vegetables until smooth. Add milk and cumin and season with salt and pepper. Continue to mash for a further minute or until well combined.

Transfer lamb to a chopping board and set aside. Meanwhile, add stock to baking tray and place over high heat. Bring liquid to the boil, scraping pan as you are doing it. Cook for 5 minutes or until you have a sauce consistency. Carve lamb racks into cutlets and serve with mash and beans.