Rack of Lamb with Ballymaloe Mint Jelly Butter

Rack of lamb with Ballymaloe Butter

Photo Joleen Cronin

Ingredients

(Serves 4)

Ballymaloe Mint Jelly Butter

Ballymaloe Mint Jelly

Soft butter

Roast Rack of Lamb

Rack of lamb

Oil

Salt and pepper

 

Method

This recipe can easily be multiplied making it great for a dinner party, most of the prep is done in advance. Roast rack of lamb with melting Ballymaloe Mint Jelly butter, a perfect centrepiece!

Ballymaloe Mint Jelly Butter

1. Mix the Mint Jelly and soft butter (2:3) in a bowl.

2. Lay out grease proof paper and use a spatula to empty the butter to the middle of the grease proof paper.

3. Pull grease proof paper over and make a roll shape.

4. Twist ends to tighten butter in more compact.

5. Place in fridge/freezer.

Roast Rack of Lamb

1. Preheat the oven to 190°C/375°F /Gas Mark 5

2. Place the rack of lamb on a roasting tray and season it generously with salt & pepper and drizzle with olive oil

3. Cook for 25 – 30 minutes.

A rough guide to test how well your lamb is cooked; feel the lamb with your finger, soft is rare and firm is well done. Allow the Lamb to rest after removing it from the oven. Top with a few slices of Ballymaloe Mint Jelly butter and some freshly chopped parsley to serve. Alternatively add some additional Ballymaloe Mint Jelly on the side.

 

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