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...

Prawn and saffron risotto

30 min

Spiced red wine pears

45 min

Hearty seafood chowder

1 h

Pork in green pepper and cognac sauce

50 min

Grilled eye fillet with Café de Paris butter

45 min

Mushroom sauce

20 min

Twice-cooked pork belly with lentils

5 h 30 min

Crumbed cutlets with cauliflower purée (Post-natal)

40 min

Pork and chicken terrine

3 h 20 min

Lamb shanks with risoni and feta

3 h 50 min

Salmon with mango sauce, snow peas and carrots

1 h

Diane sauce

20 min