Popular Recipes

Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato

Steps Making Recipes Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato using 33 ingredients and 13 steps

Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato -

Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato

You can cook Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato using 33 ingredients and 13 steps. Here is how you achieve it.

Ingredients make Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato

  1. Prepare Rack Herb Roasted Lamb.
  2. You need 200 g Lamb Rack (4 bones).
  3. Prepare to taste Seasoning.
  4. It's 1 tbsp Worcestershire sauce.
  5. Prepare 1 tsp Vinegar.
  6. It's 1 spring Rosemary.
  7. It's 6-7 Garlic.
  8. You need 1 cup Breadcrumb.
  9. Prepare 150 gm Parsley.
  10. It's Lamb Juslie.
  11. You need 1/4 cup Tomato puree.
  12. Prepare 2 tbsp Red Wine.
  13. You need 2 cups Lamb stock.
  14. You need to taste Seasoning.
  15. It's Ruby Reduction.
  16. Prepare 2 tbsp Butter.
  17. Prepare 1 finely chopped Shallot.
  18. Prepare 2 minced Garlic.
  19. Prepare 1 cup Ruby Pot.
  20. Prepare 3 cup Chicken/Beef stock.
  21. It's to taste Seasoning.
  22. You need 1 spring Rosemary.
  23. You need as needed Mashed potatoes.
  24. Prepare 4 Potatoes.
  25. You need 50 gm Butter.
  26. You need as needed Cream.
  27. You need to taste Seasoning.
  28. It's Seasonal Vegetables.
  29. It's 1 Bell Pepper.
  30. Prepare 2-3 Blnched Baby Carrot.
  31. Prepare 2-3 Blanched Asparagus.
  32. You need 1 Bok Choy.
  33. It's to taste Seasoning.

Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato step by step

  1. Marinate the lamb rack with Worcestershire sauce, Vinegar, Rosemary, Garlic and seasoning..
  2. Tie or stitch the rack with string to hold the shape properly..
  3. Blend the breadcrumb, parsley and rosemary together. Coat the lamb rack in the mixture..
  4. Put the crumb coated rack in a baking tray, wrap the tray with aluminum foil and bake it in a preheated oven on 200°C for 25 minutes..
  5. For Juslie : Take the tray out, keep the rack aside, and deglaze the same tray with lamb stock. Transfer the deglazed liquid in a deep pot and put the pot on heat..
  6. Add tomato puree and red wine and simmer the mixture for 20 minutes. Add the seasoning and turn off the flame. Strain the sauce and keep aside..
  7. For Ruby Reduction: Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender. Stir in Pot and boil it for 5 minutes..
  8. Add chicken or beef stock, rosemary sprig and boil until liquid is reduced to 1/3 cup, strain sauce and set aside..
  9. Boil the potatoes, peel and grate using a grater. Melt butter in a pan, put the grated potatoes and mix well..
  10. Add cream and seasoning and mix it again until it starts separating from pan..
  11. Cut the vegetables as per your choice and blanch them in boiling water. Put the veggies quickly in iced water after taking out from boiling water. Saute in a pan using little amount of butter. Season it properly and keep aside..
  12. Before Service: Take out the string from lamb rack and cut between the rib bones..
  13. It's ready for presentation..

Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato - Thank you and good luck