- Serves 3
- 1 x lamb rack (6 cutlets)
- 3 x large parsnips
- 6 x large potatoes
- a few sprigs of rosemary, oregano and thyme
- ½ cup of extra virgin olive oil
- salt and pepper
- Preheat the oven to 180 degrees. Place the rack of lamb on a roasting tray and allow to come to room temperature.
- Meanwhile blend in a food processor the herbs along with some olive oil. Then place this herbal mixture over the top of the lamb rack. Season with salt then place the tray with the lamb into the oven.
- Prepare the potatoes by washing the skin then use a mandolin to slice the potatoes width ways into thin circles. Set aside.
- Prepare the parsnip by peeling and removing the skin then use a kitchen shaver (the same that you would normally use to peel the skin from potatoes and other vegetables) to shave into thin slices (lengthways). The centre of the parsnip is quite hard so you will need to chop that up into small pieces.
- Remove the lamb tray for a minute while you arrange the potatoes and the parsnips around the lamb tray and then top with more olive oil.
- Roast for 25-30 minutes for medium rare or roast for 40 minutes if you like your lamb well done.
- The potatoes and parsnips will soak up all the lamb juices and infuse the herbal aroma so mix them around a couple of times.
- Once the lamb is prepared and the potatoes and parsnips are golden brown, remove from the oven and allow to rest for 10 minutes before serving (covered with foil).