This is a super simple meal just throw it all in a roasting pan and roast until done, so it is a wonderful no fuss meal. Depending on how thick you cut the vegetables, if you cut into thicker chunks you will have to par boil or they will not be cooked when the lamb is done. Make sure to keep them in about the 2cm cube size and it can all go in together and will all come out cooked beautifully.

Ingredients

4 x 4 French trimmed lamb cutlet racks
2 Cloves garlic, sliced thinly
2 Medium parsnips (500g), cut into 2cm cubes
2 Medium kumara (500g), cut into 2cm cubes
1/2 Cup fresh parsley, roughly chopped

Mustard Maple Glaze

50g butter
80ml Maple Syrup
2 Tablespoons wholegrain mustard

Method

1. Preheat oven to 200c

Make mustard maple glaze

1. Combine all ingredients in a saucepan, cook, stirring, until slightly thickened

Lamb

1. Make slits in the lamb, press garlic slices into slits, brush glaze over lamb racks. You will use about 2 tablespoons for this.

2. Combine remaining glaze with parsnip and kumara in a bowl.

3. Place vegetables in a baking dish top with lamb racks, roast, uncovered, about 20-25 Min’s or until vegetables are tender and lamb is cooked as desired.

4. Stir parsley into vegetables; serve with lamb.

All photos taken by me unless otherwise stated.