Roast Rack of Lamb with Allspice, Rum and Balsamic Glaze | Recipe | Simply Beef & Lamb
Roast Rack of Lamb with Allspice,Rum and Balsamic Glaze served with a Tomato and Courgette Salsa
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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
- 1 tablespoon sunflower oil
- 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
- 675-900g sweet potatoes, peeled and left whole
- 25g butter, softened
- 1 tablespoon fresh thyme leaves
- 450ml hot double cream
- 25-50g cheese, grated
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