Lamb rack with port sauce and parsnip purée

Lamb rack with port sauce and parsnip purée

4.1 15 avaliações

Preparação 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

Dificuldade

médio

Nutrição por 1 portion

Proteína 61.7 g

Energia 3467 kJ / 825 kcal

Gordura 45.5 g

Fibra 9.7 g

Hidratos de carbono 31.4 g

Gosta desta receita?

Inspire-se em mais de 100 000 receitas!

Registe-se e usufrua de 30 dias gratuitos. Inspire-se com o Cookidoo®. Sem compromisso.

Registe-se gratuitamente Mais Informações

Também apresentado em

Cooking for Me and You 70 Receitas
Austrália e Nova Zelândia

Também pode gostar...

Asian crab cakes with wasabi mayonnaise

1h 30min

Roast pork with sage and cranberry stuffing

3h 35min

Peppercorn sauce

20min

Glazed chicken with hasselback pumpkin

1h 35min

Lamb cutlets with spinach and pea purée

40min

Guinness beef pies

2h 15min

Chicken broth with bread dumplings

1h 5min

Chicken corn chowder with broccoli terrines

1h 25min

Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds

1h 15min

Lamb cutlets with pumpkin and pistachio salad

40min

Pocket roast beef with seeded mustard sauce

1h 30min

Lamb fillets with pink peppercorn sauce

30min