In Season recipe: Welsh Lamb Racks with Rum and Balsamic Glaze
Welsh Lamb Racks with Rum and Balsamic Glaze
Preparation time: 15 minutes
Serves: 8
Ingredients:
- 4 x 6-boned lamb racks
- For the rum and balsamic glaze:
- 40g dark brown sugar
- 60ml balsamic vinegar
- 60ml dark rum
- Salt and pepper
- 1tbsp allspice powder
- 40g butter
- 2tbsp sunflower oil
- For the salsa:
- 400g tomatoes diced
- 4 shallots, peeled and finely chopped
- 2 red chillies, deseeded and finely chopped
- Pinch caster sugar
- 4tbsp freshly chopped flat-leaf parsley
- Zest and juice of 1 lemon
- Salt and pepper
Method:
For the rum and balsamic glaze:
1. Mix together the sugar, vinegar and rum.
2. 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 salsa:
3. Mix all the ingredients together, cover and set aside at room temperature until required.
4. Preheat the oven to 240°C.
5. Heat the butter and 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.
6. Transfer the racks to a medium-sized roasting tin and roast for 5-15 minutes, depending on preference.
7. Slice the racks and serve with the salsa.
