Elise has cooked up Sliced Lamb cutlets served with Parsnip Mash and Caramelised Fennel.
Preheat oven to 200C.
To make the Parsnip Mash, combine cream, milk and parsnips in a medium saucepan and bring to the boil. Reduce heat, cover and simmer until soft then pass through a sieve. Add butter and Parmesan. Mix well and set aside, keeping warm.
To make Caramelised Fennel, spread fennel onto a non-stick roasting tray and drizzle with oil. Place into the oven for 10 minutes. Baste fennel with butter and continue cooking until caramelised, about a further 30 minutes. Remove from oven, season to taste and set aside.
To make the Pistachio Crust, combine pistachios, Parmesan and parsley in a food processor and blitz to a fine crumb. Transfer to a large plate and set aside. Place egg in shallow bowl and whisk lightly with a tablespoon of water.
To prepare the Sauce, French the bones of lamb racks and remove outer layer of fat and sinew. Set racks aside. Chop trimmings roughly and add to a medium frypan. Fry over a medium heat until brown. Discard trimmings and reserve 3 tablespoons rendered fat. Whisk in flour and cook for 30 seconds, until thickened and bubbly. Whisk in 250ml water and add parsley. Cook until sauce thickens. Strain into a small saucepan, season well and keep warm.
For the lamb, season racks well. Dip into egg then press into crumb to coat. Place lamb rack into baking tray and drizzle with oil. Cook until meat reaches 55-60C in centre, about 20 minutes, or until cooked to your liking. Remove from oven and allow to rest for 10 minutes.
To serve, slice lamb into 2-point cutlets. Place some parsnip mash on the plate, top with some caramelised fennel and lamb cutlets and sauce in a jug.