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Before you jump to Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Cash.

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We hope you got insight from reading it, now let’s go back to herb roasted lamb rack with juslie, ruby reduction & mash potato recipe. To cook herb roasted lamb rack with juslie, ruby reduction & mash potato you need 33 ingredients and 13 steps. Here is how you do it.

The ingredients needed to prepare Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato:

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

Steps 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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