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

Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato! A quick and easy dinner that is ready in under 45 minutes!

You can cook Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato with 33 Ingredients and 13 steps. See the following guide!

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

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..