A wonderful recipe for Tim's Connemara Lamb served in the Award winning Restaurant at Renvyle House Hotel & Resort, Connemara, Co. Galway, I

Connemara Lamb with a Herb and Mustard Crust

serves 4

© At home in Renvyle by Tim O’Sullivan, 2005


  • 2 Racks of Lamb (Trimmed)
  • Salt & Pepper
  • Rosemary, as Required
  • 2 Teaspoons Dijon Mustard
  • Herb & Apricot Stuffing
  • 75-100g/ 3-5 oz Butter
  • 2 Shallots
  • 100g / 4 oz Mixed Fresh Herbs (Parsley, Thyme, Mint)
  • 50g / 2 oz Dried Apricots
  • 100g / 4 oz Fresh White Breadcrumbs
  • Ratatouille
  • ½ Aubergine
  • 2 Peppers, Deseeded
  • 2 Courgettes
  • 6 Mushrooms
  • 1 Clove Garlic
  • 1 Tbsp Olive Oil
  • 2 Tomatoes (Skinned, Deseeded & Chopped)
  • Rosemary Jus
  • 1 Glass Of Red Wine
  • Rosemary
  • 1 Tsp Redcurrant Jelly
  • 25g / 1 oz Butter
  • To Finish (Optional)
  • Pesto
  • Garnish (Optional)
  • 1 Parsnip (Thinly Sliced Lengthways)
  • Flat Leaf Parsley


  1. Heat a large griddle pan and season the lamb with salt and pepper.  Seal the lamb on both sides in the pan, add a little rosemary and place in a roasting tin in a fairly hot oven, 400°F / 200°C / Gas Mark 6, for 18 minutes or until it is cooked as you like it.
  2. To make the stuffing: Melt the butter in a pot, add most of the herbs with the chopped apricots and diced shallots.  Cook for about 3 minutes, mix in most of the breadcrumbs and keep warm.
  3. To make the “Ratatouille”: Dice all of the listed vegetables finely and cook in oil with the crushed garlic and the tomatoes for 5 minutes. Keep warm.
  4. To make the sauce: Remove the lamb from the oven and set aside; for the sauce, deglaze the pan with red wine and a pinch of chopped rosemary.  Add the redcurrant jelly and work in 25g / 1 oz of butter.
  5. To finish the lamb: Coat the outside surface with a mixture of mustard, the remaining crumbs and the rest of the mixed herbs. Finish under a hot grill for 2 minutes to crispen and brown.


  1. Deep fry the sliced parsnips in hot oil until crispy