Lamb rack with port sauce and parsnip purée

Lamb rack with port sauce and parsnip purée

4.1 15 valoración

Prep. 15min

Total 1h

2 portions

Ingredientes

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

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

¿Te gusta lo que ves?

¡Esta receta y más de 100 000 otras te esperan!

Regístrate en nuestra prueba gratuita de 30 días y descubre todo lo que Cookidoo® tiene para ofrecerte. Sin compromiso.

Registrarse gratis Más información

También incluido en

Cooking for Me and You 70 Recetas
Australia y Nueva Zelanda

También podría gustarte...

Steamed pears with chocolate cardamom sauce

40min

Asparagus and saffron risotto

35min

White fish and lemon risotto

30min

Pineapple and orange glazed ham (MEATER+®)

2h

Beef cheeks with vanilla carrot purée and thyme glazed carrots

7h 25min

Duck breast à l`orange with orange zabaglione

2h 20min

Lamb cutlets with spinach and pea purée

40min

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

1h 10min

Oysters with lime granita

5min

Caramelised onion jam gravy

2h 5min

Bloody Maria

2h 45min

Pork and gravy with red wine cabbage

1h 10min