Lamb rack with port sauce and parsnip purée
TM6 TM5 TM31

Lamb rack with port sauce and parsnip purée

4.1 (12 ratings)

Ingredients

White balsamic reduction (see Tips)

  • 1 lemon, zest only, no white pith
  • 500 g white balsamic vinegar
  • 50 g dry sherry
  • 80 g raw sugar
  • 2 dried bay leaves
  • 8 white peppercorns
  • 6 sprigs fresh thyme, leaves only
  • 1 spring onion/shallot, trimmed and cut into halves

Lamb rack

  • 600 g water
  • 2 tsp Vegetable stock paste (see Tips)
  • 400 g parsnips, peeled and cut into pieces
  • 1 lamb rack, well trimmed and cut into two small racks
  • 2 pinches sea salt, plus extra to taste
  • 2 pinches ground black pepper, plus extra to taste
  • 4 sprigs fresh rosemary
  • 3 garlic cloves
  • 100 g snow peas, ends trimmed
  • 20 g olive oil
  • 60 g Port

Nutrition
per 1 portion
Calories
3467 kJ / 825 kcal
Protein
61.7 g
Carbohydrates
31.4 g
Fat
45.5 g
Fibre
9.7 g

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