Lamb rack with port sauce and parsnip purée

Lamb rack with port sauce and parsnip purée

4.1 15 évaluations

Prép. 15min

Total 1h

2 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Protides 61.7 g

Calories 3467 kJ / 825 kcal

Lipides 45.5 g

Fibre 9.7 g

Glucides 31.4 g

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Également présenté dans

Cooking for Me and You 70 Recettes
Australie et Nouvelle-Zélande

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