Dispositivos y accesorios
Lamb rack with port sauce and parsnip purée
Prep. 15min
Total 1h
2 portions
Ingredientes
White balsamic reduction (see Tips)
-
lemon zest only, no white pith1
-
white balsamic vinegar500 g
-
dry sherry50 g
-
raw sugar80 g
-
dried bay leaves2
-
white peppercorns8
-
fresh thyme leaves only6 sprigs
-
spring onion/shallot trimmed and cut into halves1
Lamb rack
-
water600 g
-
Vegetable stock paste (see Tips)2 tsp
-
parsnips peeled and cut into pieces400 g
-
lamb rack well trimmed and cut into two small racks1
-
sea salt plus extra to taste2 pinches
-
ground black pepper plus extra to taste2 pinches
-
fresh rosemary4 sprigs
-
garlic cloves3
-
snow peas ends trimmed100 g
-
olive oil20 g
-
Port60 g
Dificultad
medio
Inf. nutricional por 1 portion
Proteína
61.7 g
Calorías
3467 kJ /
825 kcal
Grasa
45.5 g
Fibra
9.7 g
Carbohidratos
31.4 g
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Australia y Nueva Zelanda
Australia y Nueva Zelanda
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