Lamb rack with port sauce and parsnip purée

Lamb rack with port sauce and parsnip purée

4.1 15 évaluations

Préparation 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

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

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

Vous pourriez aussi aimer...

Filo spinach slice

55min

Chocolate fruit and nut squares

1h 10min

Thai chicken sausage rolls (Diabetes)

1h 20min

Fish cakes with beurre blanc sauce

1h

Gin and lime pie

3h 10min

Savoury potato and onion bake

1h 30min

Chorizo and bean winter warmer

1h 30min

Jalapeño and lime chicken burger with corn smash

1h 15min

Cardamom and lime syrup cake

1h 35min

Orange and passionfruit Eton mess

2h 50min

Hunters' stew

1h

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

1h 10min