Ras the turkey with chestnuts ? What if for Christmas or the 31st, we shake up the codes by skipping deer and capon jig ? The stylish idea that will delight foodies? A small rack of lamb roasted in red wine and cranberries to serve with parsnip purée , worthy of the best bistronomic tables. We explain to you.
Preheat the oven to 220 ° C. Place 20 g of butter in a pan and brown the rack of lamb over high heat for 3 minutes.
Then place the square in a dish, brush with honey , salt and pepper. Add to the dish 30 g of butter in pieces, the rosemary stems, the wine , the cranberries and the shallots cut in 2. Bake for 25 minutes of cooking.
Peel and cut the parsnips and onion into pieces. Cook everything together with the bay leaf for 30 minutes in a large pot of salted water.
Collect and wrap the meat for 10 minutes in aluminum foil. Pour the sauce from the dish into a saucepan and cook for 5 minutes.
Drain and mash the parsnips and onion in a puree with 30 g butter and milk. Salt, pepper and serve with the lamb square and cranberry sauce. Sprinkle with pink berries when serving.