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

¿Le gusta lo que ve?

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

Regístrese en nuestra prueba gratuita de 30 días y descubra todo lo que Cookidoo® tiene para ofrecerle. Sin compromiso.

Registrarse gratis Más información

También incluido en

Cooking for Me and You 70 Recetas
Australia y Nueva Zelanda

También podría gustarte...

Prawn and saffron risotto

30min

Venison Wellington

3h 30min

Beef cheeks with vanilla carrot purée and thyme glazed carrots

7h 25min

Grilled eye fillet with Café de Paris butter

45min

Twice-cooked pork belly with lentils

5h 30min

Lamb cutlets with spinach and pea purée

40min

Meatloaf with onion gravy

1h 30min

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

1h 10min

Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds

1h 15min

Five spice duck with mushrooms and Asian greens

45min

Scallops with pea purée

25min

Crumbed cutlets with cauliflower purée (Post-natal)

40min