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Rack of lamb with parsnip gratin


  • Preheat oven to 220°C.
  • Mix together the oil, lemon zest and juice, garlic, golden syrup, rosemary and seasonings. Then place in a plastic zip top bag with the lamb racks. Toss a little and refrigerate for 2 hours, turning a few times.
  • When ready, lightly oil a gratin (ovenproof) dish and layer with the parsnips, a little stock, the tasty cheese, seasonings and cream. Repeat the process. Then place the dish on the lowest shelf of the oven and cook for about 30-40 mins.
  • After 15 mins, put the lamb on the top shelf of the oven and cook to the desired degree (about 12 mins for medium-rare). 
  • Remove the lamb and allow to rest for about 5 mins. Then slice into cutlets and serve with a good spoon of the gratin on the side.


  • ¼ cup olive oil
  • grated rind of ½ lemon
  • juice of 1 lemon
  • 1 garlic clove, crushed
  • 1 tbsp golden syrup
  • 1 tbsp rosemary needles
  • freshly ground salt & pepper
  • 2 lamb racks, French trimmed
  • olive oil spray
  • 4-6 parsnips, peeled & sliced
  • chicken stock
  • grated tasty cheese
  • cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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