Grilled Lemon Herb Marinated Lamb Rack with Roasted Root Vegetables & Creamy Garlic Mashed Potatoes

Allergens

Dairy (milk, cream)

Ingredients

• 1 lamb rack (Frenched, 8 ribs)
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh rosemary, chopped
• Zest of 1 lemon
• Juice of 1 lemon
• 1/4 cup olive oil
• Salt and pepper, to taste
• 2 pounds small potatoes, peeled and quartered
• 2 cups carrots, peeled and chopped
• 2 cups parsnips, peeled and chopped
• 6 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Step 1: Combine the lemon zest, lemon juice, garlic, parsley, rosemary, olive oil, salt, and pepper in a shallow dish. Mix well to create the marinade. Step 2: Place the lamb rack in the marinade, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to overnight. Step 3: Preheat the oven to 400°F (200°C). Toss the potatoes, carrots, and parsnips in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 30 minutes, stirring occasionally, until tender and slightly browned. Step 4: Heat a large pot of water to boiling. Add the potatoes and cook for 15 20 minutes until fork tender. Drain and return them to the pot. Step 5: Melt the butter in the pot with the potatoes over medium heat. Add the garlic and cook for 1 minute, then stir in the heavy cream, salt, and pepper. Mash until smooth and creamy. Step 6: Preheat a grill or grill pan to high heat. Remove the lamb rack from the marinade, letting any excess drip off. Grill for 4 5 minutes per side, then let rest for 5 minutes before slicing. Step 7: Slice the lamb rack and serve alongside the roasted root vegetables and garlic mashed potatoes. Enjoy your gourmet New Zealand inspired meal!

Chef’s Insight

The key to tender, juicy lamb is proper marinating and resting time. Don't skip these steps!

Notes

Adjust cooking times to your preferences for doneness.