Roast Rack Of Lamb On Parsnip Puree With Devilled Kidneys Recipe

• 2 x Racks best end Spring Lamb
• 2 x Cloves Garlic, cut into fine slivers
• 1 x Lemon
• 1 x Stem Fresh Rosemary
•     Salt & Freshly Grnd Pepper
•     Swirl of Extra virgin olive oil
• 8 x Lamb's Kidneys
• 30 gm Butter
• 2 tsp Tomato Puree
• 3 tsp Grain Mustard
• 1 tsp Soy Sauce
• 2 tsp Worcester Sauce
• 2 Tbsp. Red Wine
• 1 Tbsp. Red Wine Vinegar
• 1 tsp Freshly Minced Parsley or possibly Chives to garnish
•     Salt & Freshly Grnd Pepper
• 250 gm Potatoes, (peeled & cut into pcs)
• 750 gm Parsnip, (peeled & cut into pcs)
• 55 gm Unsalted Butter
• 3 Tbsp. Double Cream
•     Grated Fresh Nutmeg
•     Salt to taste

Directions