Rack of Lamb with GranQueso® Root Vegetables

6 servings
Cook Time
A rich and full dinner, this rack of lamb and accompaniments will please your guests. Chef/owner Andrew Meek, sage, the restaurant, Des Moines, IA


  • 1 tablespoon unsalted butter
  • 8 russet potatoes, peeled, sliced ⅛″ thick
  • 1 tablespoon cornstarch
  • Salt and pepper to taste
  • 5 cloves garlic, peeled, finely chopped
  • 1 bulb fennel, peeled, finely chopped
  • 2 medium rutabagas, peeled, sliced ⅛″ thick
  • 2 small celery roots, peeled, finely chopped
  • 4 carrots, peeled, finely chopped
  • 8 ounces Roth GranQueso®, finely shredded
  • 5 tablespoons fresh thyme
  • 2 medium turnips, peeled, sliced ⅛″ thick
  • _
  • Lamb
  • 1 lamb rack (2-3 pounds), cleaned and frenched
  • Salt and pepper
  • 2 tablespoons canola oil
  • _
  • Parsley Macadamia Pesto
  • 2 ounces Roth GranQueso®, cubed
  • 1 bunch Italian parsley
  • ½ cup extra virgin olive oil
  • 3 cloves garlic
  • 4 tablespoons macadamia nuts, toasted
  • 2 tablespoons fresh lemon juice


  1. Preheat oven to 350° F.
  2. Liberally coat the bottom of a 6-quart casserole dish with butter. Layer bottom of dish with ⅓ to ½ of the potato slices, tightly overlapping slices. Lightly dust potato layer with cornstarch through a sieve. Season with salt and pepper.
  3. Layer ⅓ to ½ of the remaining ingredients in the following order: garlic, fennel, rutabaga, celery root, carrot, Roth GranQueso®, thyme and turnip. Repeat layers, dusting each layer of potatoes with cornstarch.
  4. Cover casserole dish with a lid or aluminum foil. Bake for 1½ to 2 hours or until golden brown. Allow to cool for 15 to 20 minutes before serving.


  1. Preheat oven to 500° F.
  2. Season lamb with salt and pepper.  Preheat a large sauté pan on high heat for several minutes or until lightly smoking. Add canola oil and sear lamb rack on all sides until golden brown. Place a meat rack on a sheet pan and place lamb on rack. Bake for 12-13 minutes (for medium rare); remove and allow to rest for 10 minutes before slicing.

Parsley Macadamia Pesto

  1. Place all ingredients in a food processor and process until nearly smooth.
  2. To serve, slice rack of lamb into thin chops with bones. Place a piece of potato dish on center of plate and surround with lamb chops. Drizzle lamb with pesto.