Roast Lamb Rack with Mustard Sauce & Mash Potato
Try out this classic Western dish for your mains, and pair it with mash potato for easy preparation.
Ingredients
Lamb Rack
-
Lamb Rack with Bones 180.0 g
-
Black Pepper 1.0 g
-
Smoked Paprika 2.0 g
-
Salt 2.0 g
Mustard Sauce
-
Pommery Mustard 10.0 g
-
Worcestershire Sauce 5.0 ml
-
Thyme 1.0 g
-
Celery 20.0 g
-
Carrots, small diced 20.0 g
-
Garlic, sliced 5.0 g
-
Shallots, thinly sliced 10.0 g
-
Unsalted Butter 20.0 g
-
Olive Oil 10.0 ml
Plating
-
Baby Corn, boiled 15.0 g
-
Baby Carrot, boiled 15.0 g
Preparation
-
Lamb Rack
- Marinate Lamb with salt, black pepper & smoked paprika
- Sear in large sauté pan, then set aside
-
Mustard Sauce
- Diluted in 1L beef stock prepared by Knorr Beef Flavoured Broth
- Heat olive oil over medium heat in a sauce pot
- Add butter
- Sweat shallots, garlic, carrots and celery. Let the vegetables caramelize a bit to release its natural sweetness
- Add fresh thyme
- Pour in Knorr Demi Glace, let it simmer for 15 minutes
- After simmering, strain the sauce from the vegetables. Return the sauce to the stove
- Add smoked paprika, Worcestershire sauce, and pommery mustard and continue to simmer
- Finish the sauce but turning off the heat and mounting it with cold pats of butter. Whisk to emulsify the butter with the sauce
-
Plating
- Place the mashed potatoes on the plate. Serve 2 lamb rack on top of the mash potatoes
- Decorate with baby corn, baby carrot and flat leaf parsley
