Lamb rack with port sauce and parsnip purée

Lamb rack with port sauce and parsnip purée

4.1 15 beoordelingen

Voorbereiding. 15min

Totaal 1u.

2 portions

Ingrediënten

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

Moeilijkheidsgraad

gemiddeld

Voeding per 1 portion

Eiwitten 61.7 g

Calorieën 3467 kJ / 825 kcal

Vetten 45.5 g

Vezels 9.7 g

Koolhydraten 31.4 g

Vindt u het leuk wat u ziet?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer u voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Cooking for Me and You 70 recepten
Australië en Nieuw-Zeeland

Misschien vind je het ook leuk...

Cider-brined pork chops with apple dressing

2u. 20min

Hollandaise sauce

15min

Roast pork with sage and cranberry stuffing

3u. 35min

Grilled eye fillet with Café de Paris butter

45min

Mushroom sauce

20min

Lamb cutlets with spinach and pea purée

40min

Duck breasts with orange ginger sauce, mashed potatoes and green beans

1u. 10min

Prawns, wasabi panna cotta and yuzu sauce

3u. 10min

Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds

1u. 15min

Five spice duck with mushrooms and Asian greens

45min

Scallops with pea purée

25min

Crumbed cutlets with cauliflower purée (Post-natal)

40min