Name: Roast Lamb Rack with Mustard Sauce & Mash Potato
Yield: 1
Ingredients: 180.0g Lamb Rack with Bones; 1.0g Black Pepper; 2.0g Smoked Paprika; 2.0g Salt; 10.0g Pommery Mustard; 5.0ml Worcestershire Sauce; 100.0mg KNORR Demi Glace 1 kg; 1.0g Thyme; 20.0g Celery; 20.0g Carrots, small diced; 5.0g Garlic, sliced; 10.0g Shallots, thinly sliced; 20.0g Unsalted Butter; 10.0ml Olive Oil; 0.0g KNORR Beef Flavoured Broth-Base 1.5 kg; 80.0g Knorr Potato Flakes 2 kg; 15.0g Baby Corn, boiled; 15.0g Baby Carrot, boiled

Try out this classic Western dish for your mains, and pair it with mash potato for easy preparation.

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Method

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
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Roast Lamb Rack with Mustard Sauce & Mash Potato

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Ingredients

Lamb Rack

Mustard Sauce

Plating