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Crusted Roast Lamb Racks with Mash

Prep Time:

Cook Time:

1 Hour


4 Servings


  • 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


Step 1: 

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.

Step 2:

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.

Step 3:

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.

Step 4:

Transfer lamb to a chopping board and set aside. 

Step 5:

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. 

Step 6:

Carve lamb racks into cutlets and serve with mash and beans.

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