1.Boil, steam or microwave potato and parsnip until tender; drain. Mash potato and parsnip with milk in a large bowl until smooth; season to taste. Cover to keep warm.
2.Meanwhile, combine oil, rind and juice in a medium bowl; add cheese, zucchini and rocket, mix gently. Stand 15 minutes; season to taste.
3.Cook lamb on a heated oiled grill plate (or grill or barbecue) for 3 minutes each side or until cooked as desired.
4.Serve lamb with mash and zucchini salad.
Use a vegetable peeler to slice the zucchini lengthways into thin ribbons.Note