Rack of lamb with balsamic lemon butter and asparagus

Total time: 4hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 555 Kcal, 35g Protein, 9g Carbohydrates, 40g Fat


  • Butter
  • 1 organic lemon
  • 75 g butter
  • 1 tsp honey
  • 2 pinches salt
  • a little pepper
  • 0.5 tbsp crema di Balsamico (balsamic cream)
  • Lamb racks
  • 1 tbsp thyme leaf
  • 1 tbsp olive oil
  • 2 racks of lamb (approx. 350 g each)
  • 1 garlic clove
  • a little pepper
  • 0.75 tsp salt
  • a little clarified butter
  • Asparagus
  • 1 kg green asparagus
  • 1 tbsp olive oil
  • 0.75 tsp salt
  • 0.5 tbsp lemon juice
  • 1 dl water
  • 0.25 tsp sugar

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  • Butter

    Soften the butter. Grate the lemon zest. Mix with 2 tsp of lemon juice and the honey. Combine 1 tsp with the soft butter, season with salt. Set aside the remainder for the meat marinade.
  • Spread half of the butter (approx. 1.5 cm thick) onto a sheet of foil. Mix the rest of the butter with the balsamic, season and spread over the top.
  • Roll up the butter and chill for approx. 2 hrs.
  • Lamb racks

    Finely chop the thyme, add to the reserved lemon & honey mixture. Crush in the garlic. Add the oil and pepper, mix well. Coat the lamb racks with the mixture, cover and marinate at room temperature for approx. 1 hr.
  • Pat off some of the marinade, salt the meat. Heat the clarified butter in a frying pan, reduce the heat. Over a low heat, brown the meat all over for approx. 15 mins., only turning when a crust has formed.
  • Turn off the hob, cover the lamb racks and leave to infuse for approx. 15 mins. on the hot hob (the core temperature should be approx. 55°C).
  • Asparagus

    Peel the bottom third of the asparagus. Slice the asparagus diagonally into quarters.
  • Heat the oil in a frying pan. Sauté the asparagus, season with salt. Add the water, lemon juice and sugar, simmer the asparagus for approx. 20 mins. until almost soft.
  • To serve

    Slice the balsamic lemon butter. Carve the lamb racks, serve with the asparagus and balsamic lemon butter.
  • Serve:

    Slice the balsamic lemon butter. Carve the lamb racks, serve with the asparagus and balsamic lemon butter.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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