Rack of lamb with an olive and caper jus on mashed potato
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | pc | Rack of lamb |
| 12.00 | pc | Asparagus |
| 50.00 | g | Spinach |
| 20.00 | g | ROBERTSONS Seasoning Rub 4 X 700g |
| 100.00 | g | Mirepoix (Chopped celery, carrots and onion) |
| 250.00 | ml | KNORR Demi-Glace 3 x 800g (made up) |
| 70.00 | ml | Wine, red |
| 30.00 | g | Black olives |
| 30.00 | g | Garlic |
| 30.00 | g | Tomato paste |
| 20.00 | g | Onion, sliced |
| ROBERTSONS Parsley 6 x 150g (a pinch) | ||
| ROBERTSONS Thyme 6 x 250g (a pinch) | ||
| 150.00 | g | KNORR Mash Flakes 1 x 2kg (made up) |
Preparation
RACK OF LAMB
1. Brown the rack of lamb, skin side down in a pan.
2. Rub the ROBERTSONS Multi-purpose seasoning rub onto the meat.
3. Finish inan oven at 180°C for approximately 8 minutes or until medium rare. Remove from teh oven and allow to stand.
JUS
1.In a pot, brown the mirepoix and any meat trim in a little oil.
2. Add the tomato paste and cook for a further minute.
3. Add the red wine and reduce until only 10ml is left, ass the KNORR Demi Glace and simmer until the sauce has reduced by half.
4. Strain and season, add the olves and capers (allow to stand for all the flavours to infuse).
VEGETABLES
1. Blanch the asparagus and spinach, season well with salt, pepper and dried hebs.
TO SERVE
Carve lamb and plate up dish.
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