Healthy Roasted Rack of Lamb with Beet & Parsnip Purée

This healthy roasted rack of lamb is paired with a silky beet and parsnip purée, white asparagus, and vibrant chimichurri. Elegant, nutrient-rich, and balanced, it’s the perfect Easter recipe that reflects Cal‑a‑Vie Health Spa’s approach to wellness cuisine.

Yield: 4 servings
Active Time: 35 minutes
Total Time: 1 hour 15 minutes

This healthy roasted rack of lamb recipe brings together refined flavor and nourishing ingredients in a balanced dish inspired by Cal‑a‑Vie Health Spa’s approach to wellness cuisine. Tender, perfectly seared lamb is complemented by a smooth beet and parsnip purée, fresh white asparagus, and a vibrant chimichurri. Rich in nutrients, this recipe highlights how wellness cuisine can be both nutritious and flavorful. Ideal for a special Easter dinner or at-home dining experience.

Ingredients

Roasted Rack of Lamb

• 2 bone-in racks of lamb (about 2 pounds)

• Kosher or sea salt

• Freshly ground black pepper

• 2 tablespoons avocado oil, divided

Beet & Parsnip Purée

Parsnips:

• 1 pound parsnips, peeled and cut into large pieces

• 1 herb sachet (thyme + bay leaf)

• 1¼ teaspoons salt (divided)

• 8 cups water (reserve ½ cup)

• 1½ tablespoons olive oil

Beets:

• 3 red beets

• 4 garlic cloves

• 5 sprigs fresh thyme

• 2 tablespoons olive oil

Chimichurri

• ¾ cup cilantro, finely chopped

• ½ cup oregano, finely chopped

• ½ cup parsley, finely chopped

• 2 tablespoons red wine vinegar

• ¼ cup olive oil

• 2 tablespoons water

• 1 Fresno chili, minced

• 1 garlic clove, minced

• 1 shallot, minced

• ½ teaspoon sea salt

Additional

• White asparagus

• Garlic blossoms (optional)

Instructions

1. Cook the Parsnips: Boil parsnips with herb sachet and salt for 5–7 minutes until tender. Drain, reserving ½ cup liquid. Return to pan and cook off excess moisture.

2. Roast the Beets: Preheat oven to 350°F. Toss beets with olive oil, wrap with garlic and thyme, and roast for ~45 minutes until tender. Cool and peel.

3. Make the Purée: Blend parsnips and beets with olive oil and salt until smooth. Add reserved cooking liquid as needed. Keep warm.

4. Prepare Chimichurri: Mix all ingredients in a bowl. Adjust seasoning and oil to taste.

5. Cook the Lamb: Season lamb with salt and pepper. Sear in avocado oil (1 min per side), then roast at 350°F for ~7 minutes. Rest before slicing.

6. Plate: Spread purée on plate, add asparagus, place sliced lamb, finish with chimichurri.

7. Serve warm and enjoy!