Rack of Lamb

Name: Rack of Lamb with Balsamic Reduction and Parmesan Parsnip Puree
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Lamb rack; 1 Tbsp of Olive oil; 10 Grams of Butter; 10 Grams of Fresh thyme; 1 Tsp of Salt; 1 Tsp of Black pepper; 3 Pieces of Parsnip; 60 Grams of Sour cream; 30 Grams of Parmesan; 1 Tsp of Salt; 1 Tsp of Black pepper; 30 ML of Balsamic vinegar; 100 ML of Water; 1 Tsp of Black pepper; 1 Tsp of Salt

with Balsamic Reduction and Parmesan Parsnip Puree

A fine dining experience in 30 mins or less!

Cals 177 · Prot 7 · Carbs 5 · Fat 14

Gourmet

Low Carb

30 min

Rack of Lamb with Balsamic Reduction and Parmesan Parsnip Puree

A fine dining experience in 30 mins or less!

Cals 177 · Prot 7 · Carbs 5 · Fat 14

Gourmet

Low Carb

Ingredients

Lamb

Lamb rack

1 Piece

Olive oil

1 Tbsp

Butter 4*

10 Grams

Fresh thyme

10 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Puree

Parsnip

3 Pieces

Sour cream 4*

60 Grams

Parmesan 4*

30 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Balsamic reduction

Balsamic vinegar 14*

30 ML

Water

100 ML

Black pepper

0.5 Tsp

Salt

0.5 Tsp

Allergens

*4 Milk, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	738 / 177
Fats (g)	14.4
of which saturated (g)	9
Carbohydrates (g)	5
of which sugars (g)	3.3
Fibers (g)	0.7
Proteins (g)	6.7
Salt (g)	0.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook parsnips

Peel and chop parsnips. Cook in boiling water for 15 minutes, or until softened. Drain well.

2 Add and puree

Add the sour cream and the grated Parmesan to the cooked and drained parsnips. Puree until smooth with a mixer or in a blender. Season with salt and pepper to taste. Keep warm.

3 Fry lamb

When the parsnip is cooking, slit the fatty side of the rack a few times with a sharp knife. Heat oil in a pan over high heat. Add butter and thyme sprigs. Add lamb rack and fry the fatty side for 3-4 minutes until nicely browned. Flip, and fry the other side for 2 minutes until nicely browned.

4 Season

Preheat the oven to 150°C. Transfer the lamb to an oven tray lined with baking paper. Season with salt and pepper. Cook the rack in the oven for 10 minutes. Take out and let rest for at least 5 minutes before slicing.

5 Make sauce

Do not clean the pan. Add balsamic vinegar and water to the pan. Bring to a boil and simmer until reduced to half. Season with black pepper and salt, if needed.