Roast Rack of Lamb with Allspice,Rum and Balsamic Glaze served with a Tomato and Courgette Salsa
Roast Rack of Lamb with Allspice, Rum and Balsamic Glaze served with a Tomato and Courgette Salsa.
prep time
20 mins
cook time
20 minutes
serves
4 people
Ingredients
- 2 x 6 lean racks of lamb, French trimmed
- 1 teaspoon allspice powder
- 25g dark brown sugar
- 2 tablespoons good, aged balsamic vinegar
- 2 tablespoons dark rum
- 25g butter
For tomato and courgette salsa:
- 1 tablespoon sunflower oil
- 25g butter
- 2 large courgettes, cut into small dice
- 225g cherry tomatoes, quartered
- 1-2 shallots, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped, optional
- Pinch caster sugar
- 2 tablespoons freshly chopped flat-leaf parsley or basil leaves
- Finely grated zest and juice of ½ lemon
For sweet potato gratin:
- 675-900g sweet potatoes, peeled and left whole
- 25g butter, softened
- 1 tablespoon fresh thyme leaves
- 450ml hot double cream
- 25-50g cheese, grated
Method
- Preheat the oven to 240°C, 220°C Fan, Gas Mark 9.
- 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 200°C, 190°C Fan, Gas Mark 6.
- Boil the potatoes in a large pan for 5 minutes. Drain, set aside to cool and cut into 2.5cm slices.
- Grease a 1.2L 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.
