Skip to main content Search
Lamb rack with port sauce and parsnip purée

Lamb rack with port sauce and parsnip purée
4.1 15 ratings
Prep. 15min
Total 1 h
2 portions
Sign up for free

Ingredients

White balsamic reduction (see Tips)
  • lemon zest only, no white pith
    1
  • white balsamic vinegar
    500 g
  • dry sherry
    50 g
  • raw sugar
    80 g
  • dried bay leaves
    2
  • white peppercorns
    8
  • fresh thyme leaves only
    6 sprigs
  • spring onion/shallot trimmed and cut into halves
    1
Lamb rack
  • water
    600 g
  • Vegetable stock paste (see Tips)
    2 tsp
  • parsnips peeled and cut into pieces
    400 g
  • lamb rack well trimmed and cut into two small racks
    1
  • sea salt plus extra to taste
    2 pinches
  • ground black pepper plus extra to taste
    2 pinches
  • fresh rosemary
    4 sprigs
  • garlic cloves
    3
  • snow peas ends trimmed
    100 g
  • olive oil
    20 g
  • Port
    60 g

Difficulty

medium

Nutrition per 1 portion

Protein 61.7 g
Calories 3467 kJ / 825 kcal
Fat 45.5 g
Fibre 9.7 g
Carbohydrates 31.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Cooking for Me and You 70 Recipes
Australia and New Zealand

You might also like...

Cauliflower gratin

4.7(325)

1 h

Venison Wellington

4.0(5)

3 h 30min

Mushroom sauce

3.8(192)

20min

Veal involtini

3.3(4)

35min

Twice-cooked pork belly with lentils

3.6(12)

5 h 30min

Cauliflower mash

4.3(356)

25min

Gorgonzola panna cotta with pear & walnut salad

4.2(6)

3 h 55min

Cauliflower, broccoli and blue cheese gratin

4.3(74)

1 h

Chicken Waldorf salad

4.9(36)

40min

Crumbed cutlets with cauliflower purée (Post-natal)

4.7(18)

40min

Steamed fish fillets in a creamy leek sauce

4.3(114)

35min

Lamb Moussaka

4.3(235)

1 h 30min