Preheat your oven to 375°F (190°C). Season the frenched rack of lamb generously with sea salt, freshly cracked black pepper, chopped rosemary, and thyme. In a hot cast iron skillet, add olive oil and sear the lamb for 2-3 minutes on each side until a golden crust forms. Transfer the skillet to the oven and roast for 12-15 minutes until the lamb reaches medium-rare (125°F or 52°C). Let it rest for 10 minutes to retain juiciness.

While the lamb rests, prepare the mint gremolata. Finely chop fresh mint leaves and parsley, combining them in a medium bowl. Add minced garlic, lemon zest, and a drizzle of extra virgin olive oil. Season with a pinch of salt and mix well until fully combined.

In a pot, bring water to a boil, then add peeled and chopped parsnips. Cook until fork-tender, which should take about 15 minutes. Drain the parsnips and place them in a blender or food processor. Blend with heavy cream and unsalted butter until smooth and creamy. Strain the purée through a fine mesh sieve for the best texture.

In a saucepan, combine red wine and beef stock, simmering over medium heat until the mixture reduces by half, about 15 minutes. Remove from heat and whisk in a knob of cold butter and a spoonful of sugar.

Preheat a separate oven to 400°F (200°C). Toss heirloom carrots, baby potatoes, and cherry tomatoes in herb-infused butter, seasoned with salt and pepper. Spread the vegetables evenly on a baking sheet and roast for 20 minutes until tender and slightly charred.

To assemble, spoon a generous layer of parsnip purée onto the plate. Place the rested lamb chops artistically over the purée. Drizzle the red wine reduction over the lamb and top with mint gremolata. Arrange your roasted vegetables alongside the lamb.