Roast Rack of Lamb with Allspice, Rum and Balsamic Glaze served with a Tomato and Courgette Salsa
Serves: 4 Prep Time: 20 minutes Cook Time: 20 minutes
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
- For tomato and courgette salsa:
- 15ml/1tbsp sunflower oil
- 25g/1oz butter
- 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 flat-leaf parsley or basil leaves
- Finely grated zest and juice of ½ lemon
- Salt and freshly milled black pepper
- For sweet potato gratin:
- 675-900g/1½-2lb sweet potatoes, peeled and left whole
- 25g/1oz butter, softened
- Salt and freshly milled black pepper
- 15ml/1tbsp fresh thyme leaves
- 450ml/¾pint hot double cream
- 25-50g/1-2oz cheese, grated
Method
- Preheat the oven to Gas mark 9, 240°C, 450°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the racks with the salsa and a sweet potato gratin.
Sweet Potato Gratin:
- Preheat the oven to Gas mark 6, 200°C, 400°F.
- Boil the potatoes in a large pan for 5 minutes. Drain, set aside to cool and cut into 2.5cm/1inch slices.
- Grease a 1.2L/2 pint ovenproof dish with the butter and arrange the potatoes in layers, seasoning well.
- Scatter over the fresh thyme leaves, pour over the double cream and sprinkle over the grated cheese.
- Bake in a preheated oven for 25-30 minutes until bubbling and golden brown.
Method
- Preheat the oven to Gas mark 9, 240°C, 450°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the racks with the salsa and a sweet potato gratin.
Sweet Potato Gratin:
- Preheat the oven to Gas mark 6, 200°C, 400°F.
- Boil the potatoes in a large pan for 5 minutes. Drain, set aside to cool and cut into 2.5cm/1inch slices.
- Grease a 1.2L/2 pint ovenproof dish with the butter and arrange the potatoes in layers, seasoning well.
- Scatter over the fresh thyme leaves, pour over the double cream and sprinkle over the grated cheese.
- Bake in a preheated oven for 25-30 minutes until bubbling and golden brown.
