Rack of lamb with balsamic and port sauce,stuffed pepper,monge tout and parsnip puree

500g scraped clean rack of lamb
250 ml port
50 ml balsamic vinegar
10g sugar
1 cinnamon stick
125g ricotta cheese
10g roasted pinenuts
2g chopped mint
2 roasted red peppers
100g monge tout
2 large parsnip
250 ml double cream
250 ml milk
1 clove of garlic

The parsnip puree:

• Cut the parsnip to big chunks and place with the garlic in a large pan.
• Pour the cream and milk and bring to the boil.
• Simmer until parsnip is soft.
• Hand bland to a puree consistency and season.

For the rack of lamb :

• Heat oil in a pan, when very hot season and sear the lamb both sides.
• Take the lamb off the heat on a oven tray.and cook on 180 for 5-7 min.
• Add the port,balsamic vinegar,sugar and cinnamon stick to the same pan.
• Reduce to sauce consistency,season.
• Pass the sauce through a fine sieve.

The stuffed pepper :

• Remove any liquid that come out of the cheese.
• Put the cheese, pinenuts, mint in a small bowl and mix, season.
• Stuff the red pepper :
• Bake in the oven for 5-7 min.

The monge tout :

• Cook for 3-4 min in a large pan with boiling salted water.

Love to eat !