Rack of lamb with green butter
3 servings
40 minutes
Rack of lamb with green butter is a true embodiment of European gastronomy, combining simplicity of preparation with exquisite taste. This dish has its roots in French cuisine, where lamb is traditionally paired with aromatic herbs and creamy butter. Roasted to perfection, the meat remains juicy, while the green butter adds zest and tenderness. Rosemary and garlic fill the kitchen with an enchanting aroma, making the cooking process truly enjoyable. The rack is served cut into individual ribs, and a melting piece of butter completes the composition, enhancing the flavor of each bite. This dish is perfect for a festive dinner or special occasion when you want to indulge yourself and loved ones with a true culinary masterpiece.
1
Crush oil, garlic, salt, and herbs in a mortar to a paste, add oil, mix, and refrigerate for 20 minutes.
- Butter: 70 g
- Garlic: 3 cloves
- Salt: 0.5 teaspoon
- Parsley: 10 g
- Thyme: 10 g
2
Coat the ribs at room temperature with oil, leave for 20 minutes, place in a baking dish and put in an oven preheated to 200 degrees for 25 minutes, or until a meat thermometer reads 65–70 degrees inside the meat (for medium rare). I also add some rosemary and a couple of garlic cloves to the dish — while the meat cooks, there's an amazing aroma in the kitchen. Remove the dish from the oven, cover with foil and let it rest for 15 minutes.
- Rack of lamb: 600 g
- Butter: 70 g
- Rosemary: 1 tablespoon
- Garlic: 3 cloves
3
Cut the rack by slicing between the bones. Place a piece of green butter on the ribs.
- Butter: 70 g