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.