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

  1. Preheat the oven to 240°C, 220°C Fan, Gas Mark 9.
  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.

Sweet Potato Gratin:

  1. Preheat the oven to 200°C, 190°C Fan, Gas Mark 6.
  2. Boil the potatoes in a large pan for 5 minutes. Drain, set aside to cool and cut into 2.5cm slices.
  3. Grease a 1.2L ovenproof dish with the butter and arrange the potatoes in layers, seasoning well.
  4. Scatter over the fresh thyme leaves, pour over the double cream and sprinkle over the grated cheese.
  5. Bake in a preheated oven for 25-30 minutes until bubbling and golden brown.