Lamb rack with port sauce and parsnip purée

Lamb rack with port sauce and parsnip purée

4.1 15 ratings

Prep. 15 min

Total 1 h

2 portions

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...

Pulled pork burger

5 h

Korean Bo ssam (MEATER+®)

29 h 20 min

Remoulade chicken with prosciutto potatoes

40 min

Lamb with pumpkin and lentils

50 min

Salami, pea and corn fritters

40 min

Zurich-style veal strips with potatoes

2 h 50 min

Indian kofta curry with broccoli rice

50 min

Slow roasted lamb shoulder and fennel with agrodolce dressing

5 h 15 min

Beef "Burgundy"

40 min

Asian chicken noodle salad

45 min

Marinated chicken with salsa

40 min

Korean Bo ssam

29 h 20 min

Show all

Show all