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Roast Rack of Lamb with Allspice, Rum and Balsamic Glaze served with a Tomato and Courgette Salsa |
Ingredients: 2 x 6 lean racks of lamb, French trimmed
Salt and freshly milled black pepper 5ml/1tsp allspice powder 25g/1oz dark brown sugar 30ml/2tbsp good, aged balsamic vinegar 30ml/2tbsp dark rum 25g/1oz butter 15ml/1tbsp sunflower oil Tomato and Courgette Salsa: 2 large courgettes, cut into small dice 225g/8oz cherry tomatoes, quartered 1-2 shallots, peeled and finely chopped 1 red chilli, deseeded and finely chopped, optional Pinch caster sugar 30ml/2tbsp freshly chopped parsley or basil leaves Finely grated zest and juice of 1/2 lemon Salt and freshly milled black pepper |
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| Directions: 1. Preheat the oven to Gas mark 9, 240C, 450F. 2. Place the racks, fat side up on a chopping board and lightly score. Season on both sides with salt, pepper and allspice and place in a large shallow dish. 3. Prepare the glaze; in a small bowl mix together the sugar, vinegar and rum. Pour over the racks, cover and leave to marinate for 20 minutes. 4. Heat the oil in a large non-stick frying pan under a moderate heat, remove the racks from the marinade and brown for 3-4 minutes on both sides. 5. Transfer the racks to a medium-sized roasting tin and roast for 5-15 minutes, depending on how your lamb is preferred. Cover the bones with foil if browning too quickly. 6. Meanwhile, prepare the tomato and courgette salsa; mix all the ingredients together into a large bowl, cover and set aside at room temperature until required. 7. Serve the racks with the salsa and a sweet potato gratin. |
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Prep Time: 20 Cook Time: 20 Serves: 4 Calories: Carbs: Fat: Protein: |
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