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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
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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

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Australia and New Zealand

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