Rack of Lamb with Ballymaloe Mint Butter
- Cooking Time: 45 minutes - Preheat the oven to 190°C/375°F/Gas Mark 5
- Serves: 4
- Allergens: Dairy, mustard
A beautifully-cooked rack of lamb is a true gourmet’s joy. This recipe combines the flavour of Ballymaloe Mint Jelly with Dijon mustard to create a sumptuous, decadent butter – the perfect addition to your lamb. We like to serve this dish with roast potatoes & steamed vegetables, but it’s equally well suited to being served with a fresh green salad & crusty bread to soak up all the butter and juices.
- 1 eight-bone lamb rack
- Olive oil
- Sea salt & freshly-cracked pepper
- 1 tbsp parsley (finely chopped)
- For the Ballymaloe Mint Butter:
- 100g butter
- 50g Ballymaloe Mint Jelly
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- To make the Ballymaloe Mint Butter, allow the butter to soften slightly, then add the Ballymaloe Mint Jelly, Dijon mustard & 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.
- Marinate 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 then it's well done.
- Allow the lamb to rest once you’ve removed it from the oven - we recommend approximately 20 minutes of resting time.
- Top with a generous helping of your Ballymaloe Mint Butter and some freshly - and finely - chopped parsley.