Rack Of Lamb With Ballymaloe Mint Butter
- Cooking Time: 45 minutes
- Serves: 4
- Allergens: dairy, mustard
A rack of lamb is a great meal centrepiece. This recipe combines the flavour of Ballymaloe Mint Jelly with Dijon for a sumptuous butter, perfect for placing on top of your lamb. It’s great served with potatoes and steamed vegetables, but would be lovely with salad and crusty bread to soak up all the butter and juices.
- 1 x8-bone lamb rack
- Olive oil
- Sea salt and freshly cracked pepper
- 1 tbsp parsley (finely chopped)
- For the Ballymaloe butter:
- 100g Butter
- 50g Ballymaloe Mint Jelly
- 1 Teaspoon lemon juice
- 1 Teaspoon Dijon mustard
- No Artificial Additives
- Gluten Free
- Preheat the oven to 190°C
- To make the Ballymaloe butter, allow the butter to soften slightly, then add the Ballymaloe Mint Jelly, 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.
- Marinade your room-temperature lamb with a little olive oil and freshly cracked pepper. Just before cooking, sprinkle the lamb with flaky sea salt.
- Cook for 25 – 30 minutes. Feel the lamb rack with your finger; if it feels soft, it’s rare. If it’s firm it’s well done.
- Allow the lamb to rest once you’ve removed it from the oven.
- Top with a generous helping of your Ballymaloe Butter and some freshly chopped parsley.