Lamb rack with port sauce and parsnip purée

White balsamic reduction (see Tips)

• 1 lemon zest only, no white pith
• 500 g white balsamic vinegar
• 50 g dry sherry
• 80 g raw sugar
• 2 dried bay leaves
• 8 white peppercorns
• 6 sprigs fresh thyme leaves only
• 1 spring onion/shallot trimmed and cut into halves

Lamb rack

• 600 g water
• 2 tsp Vegetable stock paste (see Tips)
• 400 g parsnips peeled and cut into pieces
• 1 lamb rack well trimmed and cut into two small racks
• 2 pinches sea salt plus extra to taste
• 2 pinches ground black pepper plus extra to taste
• 4 sprigs fresh rosemary
• 3 garlic cloves
• 100 g snow peas ends trimmed
• 20 g olive oil
• 60 g Port