Parsley Crusted Lamb

You know when you find an ingredient that is just so beautiful and delicious that you want to keep it simple? That’s how I feel now that I’ve discovered this incredible lamb from Eat The Kiwi.

This is an incredible, simple dish and it really doesn’t take a long time or a lot of prep work. You can (as always) substitute the butternut squash for another root vegetable.

If you prefer your lamb cooked through more, cook the lamb longer. An extra 5 minutes for medium, 10 minutes for well done.

Now, I’ll just leave you with some more photos of this dish, followed by the recipe.


500 grams butternut squash, peeled and cubed
600 grams rack of Te Mana lamb
1 bunch fresh parsley
2 tbsp Dijon mustard
1 tsp water
olive oil

  1. Preheat oven to 180°C.
  2. Spread butternut squash into a single layer on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes.
  3. Score the fat of the lamb rack, season with salt and pepper. Sear on all sides in a large frying pan.
  4. Remove the baking tray from the oven. Lay the lamb rack on top of the squash. Roast for 10 minutes.
  5. In a small bowl, mix together the mustard and water. Finely chop the parsley (or use a food processor).
  6. Remove the lamb from the oven, brush the lamb with the mustard mix. Cover the mustard layer with the chopped parsley. Return to the oven for 10 minutes.
  7. When cooked, remove the lamb from the oven and allow to rest for 15 – 20 minutes before carving.

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