Lamb rack with rosemary butter
1. Mix all the ingredients well to make the rosemary butter. Butter an approx. 10 cm wide strip of baking paper. Flip this over and use a pastry horn to push the butter together. Let cool in the deep freeze for 10-20 minutes.
2. Season the lamb rack and roast in clarified butter at medium heat for 10-15 minutes until golden brown.
3. Cut up the meat and serve on pre-heated plates. Slice the rosemary butter and add.
Rosemary butter: |
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100g |
butter, soft
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salt, pepper
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1 clove |
of garlic, crushed
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1 tbsp. |
mustard
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1 sprig |
of rosemary, needles, finely chopped
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1 |
lamb rack, approx. 400g
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salt, pepper
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clarified butter or cream
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