Good Food Ireland - Connermara Lamb with Herb and Mustard Crust

Good Food Ireland - Connermara Lamb with Herb and Mustard Crust by Tim O'Sullivan from Renvyle House Hotel


Rack of lamb 2 , trimmed
Salt and pepper To Taste
Rosemary 1 Teaspoon
Dijon mustard 2 Teaspoon
Mixed fresh herbs 2 Teaspoon (parsley, thyme and mint)
Breadcrumbs 2 Teaspoon
Olive oil 1 Tablespoon
For the ratatouille
Aubergine 1/2 , diced
Red pepper 1 , deseeded
Courgette 1 , diced
Mushrooms 6 , diced
Garlic 1 Clove (5 gm) , finely chopped
Tomatoes 2 , skinned, deseeded and chopped
For the rosemary gravy
Red wine 1 Cup (16 tbs)
Redcurrant jelly 1 Teaspoon
For the herb and apricot stuffing
Butter 100 Gram (75
Shallots 2 , diced
Mixed fresh herbs 75 Gram (parsley, thyme and mint)
Dried apricot 50 Gram , chopped
Fresh white breadcrumbs 100 Gram
For the garnish
Parsnip 1 , thinly sliced
Basil leaves 5
Oil 1/4 Cup (4 tbs) (For deep frying)



1. Preheat the oven to 200 degrees C/400 degrees F/ gas mark 6.


1. Season the rack of lambs with salt and pepper.

2. In a griddle pan, heat the olive oil and seal the lamb on both sides.

3. Season with rosemary and place in a roasting tin bake for 18 minutes.

4. Coat the lambs with mustard, breadcrumbs and mixed herbs. Place under a hot grill for 2 minutes to crisp and brown.

5. For the ratatouille – in a pan, heat olive oil and cook all the vegetables in 5 minutes.

6. For the rosemary gravy – in a saucepan, pour in red wine and reduce by 1/3rd.

7. Add in the redcurrant jelly and rosemary simmer for a minute.

8. For the stuffing – in a pot, melt the butter add in the herbs, apricots and shallots. Cook for 3 minutes and add in the breadcrumbs, keep warm.

9. For the parsnip – in a pan, heat the oil and deep fry parsnip and basil until crisp. Set aside over a baking pan line with parchment paper.


10. Slice the rack of lamb in half. Place the ratatouille on the centre of the plate and set the lamb on top, garnish with parsnip and basil. Pour the sauce on the base and place stuffing beside the ratatouille. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 935Calories from Fat 481

 % Daily Value*

Total Fat 55 g84.6%

Saturated Fat 27 g135%

Trans Fat 0 g


Sodium 594 mg24.75%

Total Carbohydrates 83 g27.7%

Dietary Fiber 13 g52%

Sugars 30 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet