Wednesday, 13 December 2006
ROAST RACK OF LAMB WITH ALLSPICE & BALSAMIC GLAZE
2 x 6 lean racks of lamb
Salt & Pepper
5ml/1tsp allspice powder
25g/1oz dark brown sugar
30ml/2tbsp good balsamic vinegar
30ml/2tbsp dark rum
15ml/1tbsp sunflower oil
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 you like it.
Cover the bones with foil if browning too quickly.
Serve the lamb with seasonal vegetables, it's perfect with a sweet potato gratin.
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