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

Name: Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato
Cuisine: Indian
Ingredients: 200 g Lamb Rack (4 bones); to taste Seasoning; 1 tbsp Worcestershire sauce; 1 tsp Vinegar; 1 spring Rosemary; 6-7 Garlic; 1 cup Breadcrumb; 150 gm Parsley; 1/4 cup Tomato puree; 2 tbsp Red Wine; 2 cups Lamb stock; to taste Seasoning; 2 tbsp Butter; 1 finely chopped Shallot; 2 minced Garlic; 1 cup Ruby Pot; 3 cup Chicken/Beef stock; to taste Seasoning; 1 spring Rosemary; 4 Potatoes; 50 gm Butter; as needed Cream; to taste Seasoning; 1 Bell Pepper; 2-3 Blnched Baby Carrot; 2-3 Blanched Asparagus; 1 Bok Choy; to taste Seasoning

Chef KLP @chef_klp

Kolkata

#aromasofthekitchen
#presentation

Thank you Chef Talwar for giving us such a challenge where we need to keep ourselves very cool, calm and focused. We enjoyed it a lot.

Full name of the Dish: Herb Roasted Rack of Lamb with Rosemary Jus, Ruby Reduction, Mash Potato and Seasonal Vegetables

Hope you will enjoy it too.

#aromasofthekitchen
#presentation

Thank you Chef Talwar for giving us such a challenge where we need to keep ourselves very cool, calm and focused. We enjoyed it a lot.

Full name of the Dish: Herb Roasted Rack of Lamb with Rosemary Jus, Ruby Reduction, Mash Potato and Seasonal Vegetables

Hope you will enjoy it too.

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

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Chef KLP @chef_klp

Kolkata

#aromasofthekitchen
#presentation

Thank you Chef Talwar for giving us such a challenge where we need to keep ourselves very cool, calm and focused. We enjoyed it a lot.

Full name of the Dish: Herb Roasted Rack of Lamb with Rosemary Jus, Ruby Reduction, Mash Potato and Seasonal Vegetables

Hope you will enjoy it too.

#aromasofthekitchen
#presentation

Thank you Chef Talwar for giving us such a challenge where we need to keep ourselves very cool, calm and focused. We enjoyed it a lot.

Full name of the Dish: Herb Roasted Rack of Lamb with Rosemary Jus, Ruby Reduction, Mash Potato and Seasonal Vegetables

Hope you will enjoy it too.

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Rack Herb Roasted Lamb
200 gLamb Rack (4 bones)
to tasteSeasoning
1 tbspWorcestershire sauce
1 tspVinegar
1spring Rosemary
6-7Garlic
1 cupBreadcrumb
150 gmParsley
Lamb Juslie
1/4 cupTomato puree
2 tbspRed Wine
2 cupsLamb stock
to tasteSeasoning
Ruby Reduction
2 tbspButter
1finely chopped Shallot
2minced Garlic
1 cupRuby Pot
3 cupChicken/Beef stock
to tasteSeasoning
1spring Rosemary
as needed Mashed potatoes
4Potatoes
50 gmButter
as neededCream
to tasteSeasoning
Seasonal Vegetables
1Bell Pepper
2-3Blnched Baby Carrot
2-3Blanched Asparagus
1Bok Choy
to tasteSeasoning

Cooking Instructions

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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Cook Today

Chef KLP @chef_klp

on September 15, 2019 10:56

Kolkata

Cooking is my passion nd my Dishes r my fashion..I can live without oxygen bt can't without kitchen..

DROOLSOME MORSEL BY AFREEN WASEEM @ChefAfreenwaseem01

May 06, 2021 02:30

Superb presentation

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