Roast rack of lamb with parsnip & turnip purée

Roast rack of lamb with parsnip & turnip purée

Lamb in Spring. Meat doesn't get much better. This dish features two racks of lamb from The Ginger Pig butchers, marinated overnight and served with a creamy parsnip & turnip purée, crispy baby potatoes & roasted tomatoes. 

 

Ingredients

(Serves 4-6)

Lamb 2 racks, skin scored

Marinade:

Fresh chilli 1, finely diced

Garlic 8 cloves, roughly chopped

Shallots 2-3 roughly chopped

Coriander handful, broken up

Rosemary 8 sprigs

Salt & pepper season well

Purée:

Parsnips 500g, peeled & chopped (try imperfect parsnips at Tesco - aesthetically challenged, reduced veg that would usually go to waste)

Turnip 1, peeled & chopped

Cream 40-50ml

Butter 2 tbsp

Whole milk 30-40ml

Sides

Baby potatoes 18-22

Cherry tomatoes 8-10

How to cook

Marinate the racks of lamb in a glass or china dish. Add the chilli, garlic, shallots, coriander, rosemary, a generous slosh of olive oil, season well and smother the lamb in all this goodness. Cover and set in the fridge for at least 4 hours (or overnight if possible), turning once or twice.

Cook the potatoes in boiling salted water until tender (10-15 minutes), then drain. Sear the lamb racks until golden (5-10 minutes) and remove to a plate. Crush the drained potatoes and tip into the pan, fry for a couple of minutes over a medium heat. Stir in the tomatoes, then season with salt and pepper. Pick in the rosemary, scatter over the unpeeled garlic cloves and drizzle with a little oil. Transfer to a roasting tray. Place the racks of lamb on top of the potatoes. Depending on the size of the racks, the lamb should take between 20-30 minutes to cook, but will still be pink in the middle. You can wrap the bone ends in a touch of foil to stop them charring. Remember to rest the racks wrapped in foil for 5 minutes before carving.

For the purée, peel the parsnips and turnip, and soften in boiling water for 10-15 minutes. Drain water before adding garlic, cream, milk and butter to a boil in the same pan. Reduce heat, cover and simmer until vegetables are very soft (10 minutes). Uncover and cook until liquid is reduced by half (5 minutes); season with salt. Purée in a blender until smooth. You can prepare this beforehand (even the day before) and warm on a low heat, stirring frequently.

Serve a scoop of crispy potatoes and tomatoes on a plate, and place a cutlet or two of succulent lamb atop. Add a healthy ladle of parsnip and turnip puree alongside and tuck in!


We paired the lamb with this fruity Hungarian white wine Gellert Hill, with a refreshingly dry finish; notes of fresh pear, apple & green herbs. Oh, and it's £5 a bottle at Tesco!