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

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, herb roasted lamb rack with juslie, ruby reduction & mash potato. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Great recipe for Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato. #aromasofthekitchen #presentation Thank you Chef Talwar for giving us such a challenge where we need to keep ourselves very cool, calm and focused. Full name of the Dish: Herb. Mix rosemary, pepper and salt; rub over lamb. Place lamb in a shallow roasting pan, fat side up; drizzle with oil.

To begin with this recipe, we must prepare a few ingredients. You can cook herb roasted lamb rack with juslie, ruby reduction & mash potato using 33 ingredients and 13 steps. Here is how you can achieve it.

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

Press a generous handful of the herb crust over the racks and transfer to a. Pat the herb mixture all over the meat on the racks of lamb. Place the racks in a roasting pan and add to the center rack of the oven. While the lamb is roasting, make the red wine sauce.

Instructions to make Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato:
  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.

Place the racks in a roasting pan and add to the center rack of the oven. While the lamb is roasting, make the red wine sauce. Add the thyme, garlic, and butter to the pan and baste for another minute moving the toasted thyme and garlic to the back of the lamb racks. Sprinkle lamb evenly with salt and freshly ground pepper; rub lamb evenly with herb mixture. Place on a jelly-roll pan or broiler pan coated with cooking spray.

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