James Whelan Butchers: Rack of Lamb with Black Pudding and Red Wine Jus

Rack of Lamb with Black Pudding and Red Wine JusThis recipe is very easy to prepare and yet would sit well on any restaurant menu. The black pudding and potato cake combination is a winner.

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Serves 4

Red Wine Jus

  • 125 ml/4 fl oz red wine
  • 1 heaped tablespoon redcurrant jelly
  • 1 teaspoon rosemary, chopped

Potato Cakes

  • 150 g/5 oz black pudding
  • 1 teaspoon Dijon mustard
  • 300 g/10 oz creamy mashed potato
  • 2–3 tablespoons sunflower oil

To Cook

Preheat the oven to 180°C/350°F/gas mark 4.

First make the potato cakes. Cut the black pudding into three even-sized pieces and bake in the oven on a small baking tray for 6–7 minutes until cooked. Mix the black pudding, Dijon mustard and mashed potato together until evenly combined. Check for seasoning.

Divide the mixture into four balls and shape each ball into a round cake. Heat the sunflower oil in a non-stick frying pan and fry the cakes on both sides until golden. Place the potato cakes on a small baking tray and pop into the oven for 5 minutes to heat through before serving. Using a sharp knife, divide each rack of lamb in two pieces. Season the lamb with salt and pepper. Heat the olive oil in a frying pan. Put the lamb in the pan and seal it for about 2 minutes on each side (1 minute for smaller joints). Transfer the lamb to a roasting tin and put it in the oven for about 10 minutes for medium and 15 minutes for well done. When the lamb is cooked to your liking, remove it from the oven, cover it with aluminium foil and allow it to rest in a warm place for about 5 minutes. This gives the meat time to relax.

For the jus, put the wine, redcurrant jelly and rosemary in a small saucepan and bring to the boil. Simmer for 3–4 minutes until the mixture starts to reduce. Remove from the heat. To serve, put a potato cake in the centre of each warm plate. Place the lamb on top of each potato cake and drizzle with red wine jus.

Garnish with a sprig of rosemary.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers


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