Lamb with Parsnip Mash

• 500g potatoes, peeled Safeway 2 pkg For $5.00 thru 02/09
• 400g parsnips, peeled
• 125g PHILADELPHIA Light Spreadable Cream Cheese
• 1/4 cup chopped chives
• salt and pepper, to taste
• milk if needed
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon crushed garlic
• 1-2 tablespoons olive oil
• 4 lamb back straps Safeway 1 lb For $5.99 thru 02/09
• 1/2 cup beef stock Safeway 1 lb For $5.99 thru 02/09
• 1/4 cup mint jelly

1. Boil the potato and parsnip until tender, drain and mash well.
2. Stir in the Philly*, chives and seasonings and milk if necessary.
3. Keep warm.
4. Combine the rosemary, garlic and oil.
5. Rub half of the mix over the back straps.
6. Chargrill the lamb until the required doneness.
7. Remove and wrap in foil to rest.
8. Add the remaining rub to the pan and cook gently for 1 minute, pour in the stock and mint jelly simmer 5 minutes or until reduced by a third.
9. Carve the lamb in thick diagonal slices and place onto mash on the service plates.
10. Drizzle with the sauce and serve immediately with steamed greens.

parsnips, philadelphia, chives, salt, milk, fresh rosemary, garlic, olive oil, back straps, beef stock, mint jelly

Taken from www.kraftrecipes.com/recipes/lamb-parsnip-mash-103943.aspx (may not work)