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irish rack of lamb (sallye)

grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

I haven't made this in years, so I hope it is as good as I remember. A good authentic Irish dish. Great served with mint jelly, horseradish sauce, and roasted root vegetables.

yield 6 -8
prep time 12 Hr
cook time 30 Min
method Bake

Ingredients For irish rack of lamb (sallye)

  • 3 lb
    rack of lamb
  • 2/3 c
    harp or guiness lager
  • 1 tsp
    sea salt
  • 1 tsp
    ground black pepper
  • 2 Tbsp
    djon mustard
  • 1 c
    seasoned bread crumbs

How To Make irish rack of lamb (sallye)

  • 1
    Place rack of lamb in large ziplock bag. Pour lager into bag and seal. Shake to make sure all of lamb is coated. Refrigerate overnight, turning a couple of times. NOTE: You can use a shallow baking dish if you don't have a bag large enough.
  • 2
    Preheat oven to 400º F
  • 3
    Remove lamb from bag onto cutting board and pat dry with paper towels.
  • 4
    Mix mustard, salt and pepper and vigorously rub into lamb. Use all the mixture.
  • 5
    Place bread crumbs in a shallow bowl and roll the lamb in the bread crumbs until well coated.
  • 6
    Line a baking sheet with parchment paper or foil. Place a baking rack on top of the paper inside the sheet. Place the lamb on the baking rach and put in oven
  • 7
    Bake for about 20-30 minutes or until meat in thickest part of lamb registers 160º F. Remove from oven and allow to set for 10 minutes before cutting and serving.
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