Ingredients
Lamb Rack
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Lamb Rack with Bones 180.0 g
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Black Pepper 1.0 g
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Smoked Paprika 2.0 g
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Salt 2.0 g
Mustard Sauce
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Pommery Mustard 10.0 g
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Worcestershire Sauce 5.0 ml
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Thyme 1.0 g
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Celery 20.0 g
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Carrots, small diced 20.0 g
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Garlic, sliced 5.0 g
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Shallots, thinly sliced 10.0 g
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Unsalted Butter 20.0 g
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Olive Oil 10.0 ml
Plating
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Baby Corn, boiled 15.0 g
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Baby Carrot, boiled 15.0 g
Method
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Lamb Rack
- Marinate Lamb with salt, black pepper & smoked paprika
- Sear in large sauté pan, then set aside
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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
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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
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