Place 500g butter in small pan over medium heat and melt and foil wrap whole garlic and place in oven. Wait for butter to be fully melted then remove any impurities that rise to top then remove off heat and allow cooling.
Wash cabbage, carrots and potatoes over cold running water. Chop cabbages, peel carrots, potatoes and chop potatoes into small cubes and grate carrot. Place potatoes in medium pot, with water and allow cooking till soft.
Mix carrots, cabbage and raisins together, and then add scoops of mayonnaise to make coleslaw. Check Potatoes if cooked, strain and mash with 3 tablespoon butter, pinch salt, and 100ml cream and roasted chopped finely garlic.
Cut Lamb racks, salt and pepper meat, sear over a medium heat till brown and medium rare. Add ghee butter and hand full of rosemary to meat. Remove from heat, dip lamb in flour, egg wash and bread crumbs till completely coated.
Heat 200ml excella sunflower oil in medium pot. Deep fry lamb racks till golden brown. Place 50ml water in small pot over medium heat, add Demi glace and mix till thick. Add red wine to demi glace, sugar 50g butter and pinch salt. Assemble and enjoy!