CRUSTED LAMB RACK WITH MINT JELLY SAUCE

CRUSTED LAMB RACK WITH MINT JELLY SAUCE|Epsiode 74 | Dec. 16

Ingredients:

ONE SERVING
300 GRAMS LAMB RACK FRENCH CUT
1 TSP MUSTARD50 GRAMS MINT JELLY SAUCE
10 GRAMS FRESH BASIL LEAVES CHOPPED
10 GRAMS PEANUT , COARSELY CHOPPED
50 GRAMS WHITE BREAD CRUMBS
30 GRAMS BUTTER
1 PC EGG YOLK
5 GRAMS PARSLEY, CHOPPED
20 GRAMS CARROTS CHATEAU
20 GRAMS CAULIFLOWER FLOWERETTES
20 GRAMS BROCOLLI FLOWERETTES
½ JIGGER BRANDY
½ JIGGER REDWINE
½ GRAMS SALT
½ GRAMS CRUSTED BLACK PEPPERCORN
100 GRAMS DUCHEES MASHED POTATO
PROCEDURE:

  1. SEASON WITH SALT AND CRUSHED BLACK PEPPERCORN, BRUSH WITH MUSTARD FRENCH CUT LAMB RACK.
  2. PAN SEARED FOR 5 MINUTES BOTH SIDES AND. DE-GLAZED WITH BRANDY.
  3. MIX INTO BOWL SOFTENED BUTTER, BREAD CRUMBS, BASIL, PARSLEY, PEANUTS, MUSTARD, AND EGG YOLK.
  4. PLACE IT ON BAKING PAN, THE SEARED LAMB RACK, AND THEN COVER ON TOPPED WITH THE MIXTURE OF BREADCRUMBS AND HERBS,NUTS.
  5. HAVE READY HEATED OVEN 350° C THEN ROAST THE CRUSTED LAMB RACK UNTIL GOLDEN BROWN, THE CRUST.
  6. CUT INTO PORTION SIZE THEN PLACE IT ON PLATE. GARNISH WITH POTPOURRI BUTTERED VEGETABLES AND MINT JELLY SAUCE ON THE SIDE TO BE PLACE ON SAUCE BOAT
  7. SIDINGS WITH DUCHEES BAKED MASHED POTATO.

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