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Lamb Rack

  • Lamb Rack with Bones 180 g
  • Black Pepper 1 g
  • Smoked Paprika 2 g
  • Salt 2 g

Mustard Sauce

Plating

  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
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