
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Ingredients
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
- Nutrition
- per 1 portion
- Calories
- 825 kcal / 3467 kJ
- Protein
- 61.7 g
- Fat
- 45.5 g
- Carbohydrates
- 31.4 g
- Fibre
- 9.7 g