Roasted Rack of Lamb with Parsnip Purée and Strawberry Mint Sauce
What better way to celebrate spring holidays than with a succulent roasted rack of lamb paired with fresh spring flavors of strawberry and mint on the side!
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Cooking tools:
- Blender
- Roasting rack
- Roasting pan
- Oven
- Aluminum foil
- Saucepan
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Serving platter
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
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