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

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We hope you got benefit 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 it.

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

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

Steps 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..

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