Roasted lamb rack with mash

Serves 4

1 tbs olive oil
2 tsp lemon rind
2 tsp fresh thyme, finely chopped
2 clove garlic, crushed
12 small lean lamb loin chop or cutlet, (2 x 6 cutlet racks of lamb)
1/2 whole stock cube, dissolved in 1/2 cup (125ml) hot water
400 g parsnip, peeled, cut into chunks
400 g potato, peeled, cut into chunks
1/2 cup skim milk
1/4 tsp cumin seed
400 g fresh green beans, ends trimmed, steamed

Combine oil, lemon rind, thyme and garlic in a bowl and season with salt and pepper. Place lamb racks in a non-stick baking tray and spoon over marinade. Massage marinade into meat using clean hands. Cover with plastic wrap and refrigerate for several hours or overnight.

Preheat oven to 210°C. Place lamb in oven and bake for 20 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 3 cutlets per person and serve with mash and beans.

Grublover comment
This is a quick and easy weeknight meal that is low in fat and high in flavour.

WW Points
7 points per serve.