Lamb rack with port sauce and parsnip purée

Lamb rack with port sauce and parsnip purée

4.1 15 valoraciones

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

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