Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato. Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato. Jump to: Recipe Weight Loss Tips. Before you jump to Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.

In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture. Brush Dijon mustard over lamb, and press breadcrumb mixture over lamb.

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, herb roasted lamb rack with juslie, ruby reduction & mash potato. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato. Jump to: Recipe Weight Loss Tips. Before you jump to Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.

To get started with this recipe, we have to prepare a few components. 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 that.

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

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

Place the lamb on a rack coated with cooking spray; place rack in a roasting pan. 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.

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..

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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