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.

Ingredients

Key Value List
Rosemary butter:
100g
butter, soft
salt, pepper
1 clove
of garlic, crushed
1 tbsp.
mustard
1 sprig
of rosemary, needles, finely chopped
1
lamb rack, approx. 400g
salt, pepper
clarified butter or cream

Servings

2