Seasoned Rack of Lamb with all the trimmings

Number of Portions


- 500 grams butter (at room temperature)
- 25 grams Montreal Steak Seasoning
- 50 ml extra virgin olive oil
- 4 Desiree potatoes
- Butter, melted
- Rack of lamb
- Olive Oil


Put the 500g butter, Montreal Seasoning and olive oil into a food processor and blitz until well combined. Chill in the fridge, until the mixture is hard enough to roll into a long sausage shape in cling film, then keep refrigerated until needed.

Bake the 4 Desiree potatoes in the oven on a bed of salt to draw the moisture out. When cooked through, scrape the insides out, put through a ricer, season and then beat with some melted butter (30% butter to 70% potatoes). Once beaten, pass through a very fine sieve and put to one side.

Remove the Montreal seasoned butter from the fridge and cut off a few slices. Take the rack of lamb, drizzle with oil and season with a little salt. Place into a hot frying pan (it should sizzle) and then add the seasoned butter to the pan. Baste the lamb continuously with the butter to prevent the butter from burning. Once the seasoning has been completely melted over the lamb, place the lamb in the oven to bake.


To garnish, mould the potato puree into a quenelle, and serve the lamb with asparagus, spinach, mushrooms and a bordelaise sauce.

Products used in this recipe: