Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 1 lamb rack, trimmed (see Tip)
- ¼ tsp salt, plus extra for seasoning
- 2 pinches ground black pepper, plus extra for seasoning
- 40 g olive oil, plus 1 tablespoon for frying
- 120 g red wine
- 1 tsp Vegetable stock paste (see Tips)
- 50 g Parmesan cheese, cut into pieces (3 cm)
- 10 g pickled capers, drained
- 2 garlic cloves
- 1 sprig fresh flat-leaf parsley, leaves only
- 1 sprig fresh mint, leaves only
- 1 sprig fresh basil, leaves only
- 500 g water, plus extra for cooking
- 450 g frozen peas
- 60 g fresh baby spinach leaves
- 1 lemon, zest only, no white pith
- 120 g pouring (whipping) cream
- 2 pinches ground nutmeg
- 1 tsp unsalted butter
- Nutrition
- per 1 portion
- Calories
- 2362 kJ / 562.5 kcal
- Protein
- 35.8 g
- Carbohydrates
- 11.1 g
- Fat
- 40.5 g
- Saturated Fat
- 16 g
- Fibre
- 8.5 g
- Sodium
- 641.8 mg
Like what you see? This recipe and more than 86 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Scallops with pea purée
25min
Flank steak with horseradish cream sauce
4h 35min
Salmon with ginger sauce and spiced cashews
30min
Pork meatballs with couscous
50min
John Dory with cauliflower couscous and corn purée
35min
Lamb cutlets with pumpkin and pistachio salad
40min
Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds
1h 15min
Seared tuna on chilli bean mash
35min
Duck breasts with orange ginger sauce, mashed potatoes and green beans
1h 10min
Crumbed cutlets with cauliflower purée (Post-natal)
40min
Lamb rack with port sauce and parsnip purée
1h
Sous vide chicken liver pâté (TM6)
2h 20min