Rack of Lamb with Mint Butter

Rack of lamb with Ballymaloe Butter

Photo Joleen Cronin


1 8-bone lamb rack, trimmed
A little olive oil
Sea salt and freshly cracked pepper
1 tbsp parsley, finely chopped

For Ballymaloe Butter:
100g butter
50g Ballymaloe relish
1 tsp lemon juice
1 tsp Dijon mustard


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 butter, a perfect centrepiece!

To make the Ballymaloe Butter allow the butter to soften slightly, add the Ballymaloe relish, Dijon mustard and lemon juice and mix together well. Scoop the mix into the centre of a piece of parchment paper and form a sausage shape. Wrap tightly and refrigerate. Remove the lamb from the fridge about 30 minutes before cooking to allow it to come to room temperature. Marinade it with a little olive oil and freshly cracked pepper. Preheat the oven to 190°C. Just before cooking sprinkle the lamb with flaky sea salt. Cook for 25 – 30 minutes. A rough guide to test is you can feel lamb rack with your finger if it feels soft, it is rare and firm is well done. Allow the Lamb to rest after removing it from the oven. Top a few slices of Ballymaloe butter and some freshly chopped parsley to serve.

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