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
Lamb fillets with pink peppercorn sauce
30 min
Fish and mixed vegetable parcels
1 Std. 15 Min
Lamb cutlets with spinach and pea purée
40 min
Crumbed cutlets with cauliflower purée (Post-natal)
40 min
Smoked trout pâté
3h 15min
Venison Wellington
3h 30min
Pork and gravy with red wine cabbage
1h 10 min
Pork tenderloin with sauerkraut and potato purée
1h 10 min
Lamb cutlets with pumpkin and pistachio salad
40 min
Confit salmon, Parmesan gnocchi with cauliflower cream
7 Std. 10 Min
Lamb spezzatino
1 Std. 45 Min
Steamed fish fillets in a creamy leek sauce
35 Min