Roast Rack of Lamb

Tim serves this in our Restaurant at Renvyle House Hotel & Resot and is a huge hit with our diners
Serves 4


  • 2 racks of lamb, trimmed
  • 3 teaspoons Dijon mustard
  • 200g breadcrumbs
  • 30g chopped parsley
  • Rosemary
  • 1 teaspoon chopped dill
  • 5 red onions
  • 500ml red wine
  • 1tablespoon grenadine syrup
  • 150g butter
  • 3 tablespoon red wine vinegar
  • 1 glass red wine
  • 1 teaspoon redcurrant jelly
  • 2 shallots diced
  • 75g fresh mixed herbs (parsley, thyme, mint)
  • 60 g diced black pudding
  • Salt and pepper

Method Rack of Lamb

Preheat oven to 200°C / 400°F / Gas 6. Place the racks of lamb on a metal tray, sprinkle a little oil over it and season with salt and pepper put them in the preheated oven and cook to taste. 

Method Black Pudding Stuffing

Sweat of the diced shallots, add the chopped black pudding take from heat now mix in the butter, fresh herbs and 100-120g of breadcrumbs.  Keep warm.

Method Red Onion Marmalade:

Peel the red onions, then slice them finely, pre-heat a deep pan, melt 30g of butter.  Add 500ml red wine, 1 tablespoon Grenadine syrup, 3 tablespoons red wine vinegar, stir well and cook until all liquid has evaporated and the onions have a shiny purple colour. Keep warm.

Method Rosemary Jus:

Heat a saucepan, add 1 glass of red wine and chopped rosemary. Reduce by one third, add redcurrant jelly and add in the butter a little at a time.

Method Herb Crust:

Chop 25g parsley, dill mix the herbs, salt, pepper and the breadcrumbs in a food-processor until you have a rich green mixture.


Coat the outside of the lamb with the Dijon mustard; add the herb crust onto the mustard.
Cut the lamb into 4 cutlet portions. Place the red onion marmalade in a ring (scone cutter) fill the ring to the half; fill the other half with the black pudding stuffing. Now place the lamb on top of the stuffing, drizzle some of the rosemary jus around the lamb, garnish with some chopped chives and tomato-concasse.

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