Rack of Lamb with Ballymaloe Mint Butter
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
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Cooking tools:
- Kitchen scale
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Parchment paper
- Refrigerator
Ingredients
- 1 eight-bone lamb rack
- Olive oil
- Sea salt & freshly-cracked pepper
- 1 tbsp parsley (finely chopped)
- 100g butter
- 50g Ballymaloe Mint Jelly
- 1 tsp Dijon mustard
- 1 tsp lemon juice
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