Roasted Rack of Lamb with Parsnip Purée and Strawberry Mint Sauce

Ingredients

• 1 rack of lamb with 6-8 ribs (0.75 to 1 lb)
• 2 Tbsp olive oil
• 1 clove minced garlic
• 1/2 finely chopped mint
• 1/4 tsp salt
• 1/8 tsp pepper
• aluminum foil
• 1 lb parsnips peeled and thinly sliced
• 1/8 C white onion
• 2 cloves minced garlic
• 1 1/4 C 2% milk
• 4 Tbsp butter
• black pepper to taste
• 1 C fresh or frozen strawberries (1/2 lb frozen)
• 1/8 C honey
• 1 tbsp balsamic vinegar
• 7 fresh mint leaves