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

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

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

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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