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
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
In Collections
Alternative recipes
Pork in creamy Marsala wine sauce
25min
Beef cheeks with vanilla carrot purée and thyme glazed carrots
7h 25min
Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds
1h 15min
Calamari ripieni with lemon butter and crispy capers
1h 30min
Steamed fish fillets in a creamy leek sauce
35min
Slow roasted lamb shoulder and fennel with agrodolce dressing
5h 15min
Sous vide kangaroo with rosemary (TM5)
1h 15min
Pork, apricot & coconut wraps
50min
Crumbed cutlets with cauliflower purée (Post-natal)
40min
Lamb fillets with pink peppercorn sauce
30min
Leek and smoked salmon dip
55min
Parsnip and bean mash
25min