I work in ...

Continue

Content is being adapted
based on your type of business

+

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
  • KNORR Demi Glace 1 kg 100.0 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
  • KNORR Beef Flavoured Broth-Base 1.5 kg

Plating

  • Knorr Potato Flakes 2 kg 80.0 g
  • Baby Corn, boiled 15.0 g
  • Baby Carrot, boiled 15.0 g
  1. Lamb Rack

    • Marinate Lamb with salt, black pepper & smoked paprika
    • Sear in large sauté pan, then set aside
  2. 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
  3. 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