Best End of Lamb with Rum and Balsamic Glaze served with a Tomato and Courgette Salsa
Rack – Shoulder six-ribs - Forequarter L011
Serves: 10
Ingredients: 10 x 4-boned lean best end of neck portions
For the rum and balsamic glaze:
50g dark brown sugar
75ml good, aged balsamic vinegar
75ml dark rum
Salt and freshly milled black pepper
1tbsp allspice powder
50g butter
2tbsp sunflower oil
Ingredients: 10 x 4-boned lean best end of neck portions
For the rum and balsamic glaze:
50g dark brown sugar
75ml good, aged balsamic vinegar
75ml dark rum
Salt and freshly milled black pepper
1tbsp allspice powder
50g butter
2tbsp sunflower oil
For the tomato and courgette salsa:
4 large courgettes, cut into small dice
500g cherry tomatoes, quartered
4 shallots, peeled and finely chopped
2 red chillies, deseeded and finely
chopped, optional
Pinch caster sugar
4tbsp freshly chopped flat-leaf parsley or
basil leaves
Finely grated zest and juice of 1 lemon
Salt and freshly milled black pepper
4 large courgettes, cut into small dice
500g cherry tomatoes, quartered
4 shallots, peeled and finely chopped
2 red chillies, deseeded and finely
chopped, optional
Pinch caster sugar
4tbsp freshly chopped flat-leaf parsley or
basil leaves
Finely grated zest and juice of 1 lemon
Salt and freshly milled black pepper
Method
For the rum and balsamic glaze:
In a small bowl, mix together the sugar, vinegar and rum.
Place the best end, 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. Brush the marinade over the racks, cover and refrigerate. Leave to marinate for 20 minutes.
For the tomato and courgette salsa:
Prepare the tomato and courgette salsa; mix all the ingredients together in a large bowl, cover and set aside at room temperature until required.
For the rum and balsamic glaze:
In a small bowl, mix together the sugar, vinegar and rum.
Place the best end, 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. Brush the marinade over the racks, cover and refrigerate. Leave to marinate for 20 minutes.
For the tomato and courgette salsa:
Prepare the tomato and courgette salsa; mix all the ingredients together in a large bowl, cover and set aside at room temperature until required.
To serve:
Preheat the oven to Gas mark 9, 240°C, 450°F.
Heat the butter and oil in a large non-stick frying pan under a moderate heat, remove the best ends 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 preferred level of doneness. Cover the bones with foil if browning too quickly.
Slice the racks and serve with the salsa and a sweet potato gratin.
Preheat the oven to Gas mark 9, 240°C, 450°F.
Heat the butter and oil in a large non-stick frying pan under a moderate heat, remove the best ends 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 preferred level of doneness. Cover the bones with foil if browning too quickly.
Slice the racks and serve with the salsa and a sweet potato gratin.
Click any of the images below to enlarge.
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