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We hope you got insight from reading it, now let’s go back to herb roasted lamb rack with juslie, ruby reduction & mash potato recipe. You can have herb roasted lamb rack with juslie, ruby reduction & mash potato using 33 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to make Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato:
- Take Rack Herb Roasted Lamb
- Use 200 g Lamb Rack (4 bones)
- Prepare to taste Seasoning
- Use 1 tbsp Worcestershire sauce
- Take 1 tsp Vinegar
- Provide 1 spring Rosemary
- Take 6-7 Garlic
- You need 1 cup Breadcrumb
- Get 150 gm Parsley
- Prepare Lamb Juslie
- Prepare 1/4 cup Tomato puree
- Provide 2 tbsp Red Wine
- Get 2 cups Lamb stock
- Get to taste Seasoning
- You need Ruby Reduction
- You need 2 tbsp Butter
- Take 1 finely chopped Shallot
- Prepare 2 minced Garlic
- You need 1 cup Ruby Pot
- Provide 3 cup Chicken/Beef stock
- Provide to taste Seasoning
- Get 1 spring Rosemary
- Provide as needed Mashed potatoes
- Use 4 Potatoes
- Use 50 gm Butter
- You need as needed Cream
- Get to taste Seasoning
- You need Seasonal Vegetables
- Prepare 1 Bell Pepper
- Prepare 2-3 Blnched Baby Carrot
- Provide 2-3 Blanched Asparagus
- Prepare 1 Bok Choy
- Prepare to taste Seasoning
Steps to make Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato:
- Marinate the lamb rack with Worcestershire sauce, Vinegar, Rosemary, Garlic and seasoning.
- Tie or stitch the rack with string to hold the shape properly.
- Blend the breadcrumb, parsley and rosemary together. Coat the lamb rack in the mixture.
- 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.
- 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.
- 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.
- 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.
- Add chicken or beef stock, rosemary sprig and boil until liquid is reduced to 1/3 cup, strain sauce and set aside.
- Boil the potatoes, peel and grate using a grater. Melt butter in a pan, put the grated potatoes and mix well.
- Add cream and seasoning and mix it again until it starts separating from pan.
- 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.
- Before Service: Take out the string from lamb rack and cut between the rib bones.
- It's ready for presentation.
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