Lamb rack with baby carrots & herb butter

What you’ll need

Serves 1
  • 100g butter – softened
  • 1 tablespoon rosemary – chopped
  • 1 tablespoon thyme – chopped
  • 1 tablespoon oregano – chopped
  • 1 tablespoon wholegrain mustard
  • 1 small clove garlic – crushed
  • zest of half a lemon
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  • 1 tablespoon cooking oil
  • 1 lamb rack
  • 2 tablespoon olive oil
  • 6 baby carrots – peeled

The easy bit

  1. For the herb butter, process the butter in a blender until it turns pale. Turn it out into a bowl and fold in the herbs, mustard, garlic, lemon zest and juice.
  2. Spread the butter onto a cling film lined tray about 1cm thick and put in fridge to set. When set, use a round cutter to portion the butter. This will make about 6 portions, which can be kept in an airtight container in the fridge,
  3. Preheat the oven to 220°C
  4. Heat cooking oil in an ovenproof pan. Season the lamb well and then put in the oven.
  5. Turn every 2 – 3 minutes until medium rare or cooked to your liking. This should take about 8 minutes. Take out and rest the lamb.
  6. In another pan, heat the olive oil, lightly saute the baby carrots and season them.
  7. Place herb butter on top of the lamb, return to the oven for another minute, then serve with the carrots.
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