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Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato dishes you make.

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Ingredients requirements for Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato:

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

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

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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