Suon Cuu Nuong Herb Lamb Rack Recipe

Cooking Instructions

1. 1

   Prepare the Herb Crust

   In a bowl, mix the minced garlic, chopped rosemary, thyme, olive oil, salt, and black pepper to form a herb paste.

2. 2

   Prepare the Lamb Rack

   Preheat the oven to 200°C (400°F). Rub the herb paste all over the lamb rack, ensuring it's well-coated.

3. 3

   Roasting the Lamb

   Place the lamb rack on a baking tray and roast in the preheated oven for 25-30 minutes for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing.

4. 4

   Prepare the Vegetables

   While the lamb is roasting, steam the Brussels sprouts and carrots until tender, about 10 minutes.

5. 5

   Prepare the Pho Demi-Glace

   In a saucepan, simmer the pho broth until reduced by half. Strain and season to taste.

6. 6

   Make Whipped Potato Cream

   Boil 500g of peeled potatoes until tender. Drain and mash with 50g butter, 100ml cream, salt, and pepper to taste until smooth and creamy.

7. 7

   Plate the Dish

   Slice the lamb rack and arrange it on a plate. Add the steamed Brussels sprouts and carrots on the side, drizzle with pho demi-glace, and serve with whipped potato cream.