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Idol sa Kusina Recipe- CRUSTED LAMB RACK WITH MINT JELLY SAUCE

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By admin
Here's Idol sa Kusina Recipe for Epsiode 74 / Dec. 16- CRUSTED LAMB RACK WITH MINT JELLY SAUCE.

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
image and recipe credit:idolsakusina

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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