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Ingredients
- 1 lamb rack trimmed (see Tip)
- ¼ tsp salt plus extra for seasoning
- 2 pinches ground black pepper plus extra for seasoning
- 40 g olive oil plus 1 tablespoon for frying
- 120 g red wine
- 1 tsp Vegetable stock paste (see Tips)
- 50 g Parmesan cheese cut into pieces (3 cm)
- 10 g pickled capers drained
- 2 garlic cloves
- 1 sprig fresh flat-leaf parsley leaves only
- 1 sprig fresh mint leaves only
- 1 sprig fresh basil leaves only
- 500 g water plus extra for cooking
- 450 g frozen peas
- 60 g fresh baby spinach leaves
- 1 lemon zest only, no white pith
- 120 g pouring (whipping) cream
- 2 pinches ground nutmeg
- 1 tsp unsalted butter
- Nutrition
- per 1 portion
- Calories
- 562.5 kcal / 2362 kJ
- Protein
- 35.8 g
- Fat
- 40.5 g
- Carbohydrates
- 11.1 g
- Fibre
- 8.5 g
- Saturated Fat
- 16 g
- Sodium
- 641.8 mg
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