Step-by-Step Guide to Prepare Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato Quick

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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. To make herb roasted lamb rack with juslie, ruby reduction & mash potato you only need 33 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to prepare Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato:

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

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..

In a medium saucepan, heat the olive oil over medium-high heat. Season lamb generously with salt and pepper. Heat a cast iron over medium high heat. Remove browned lamb, and place cooked lamb onto a baking sheet. Pat seasoned breadcrumbs over rack (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer.

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