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

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

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