Rosemary Jus Glazed Rack of Lamb

Rosemary Jus Glazed Rack of Lamb

Serves : 4

Ingredients

Main Dish

• 2 French-trimmed lamb racks (approximately 6–8 ribs each)
• 2 tbsp olive oil
• Salt & pepper to taste
• 1 tsp paprika dust (smoked or sweet)

Vegetables

• 1 small purple cauliflower, broken into small florets
• 12–16 fingerling potatoes, halved
• 1 small broccoli, cut into florets
• 4 medium carrots, peeled and halved lengthwise

Rosemary Jus

• 1 cup beef or veal stock
• 1 sprig fresh rosemary
• 1 clove garlic, crushed
• 1 tbsp red wine (optional)
• 1 tsp butter (to finish)

Turmeric Tuile (Optional Garnish)

• 1 tbsp flour
• 1 tbsp water
• ½ tsp turmeric powder
• 1 tsp olive oil
• Pinch of salt

• For the Lamb:
  • lamb shank
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1 tsp fresh rosemary, finely chopped (or thyme)
  • Salt and pepper to taste
• For the Grilled Cherry Tomatoes:
  • 1 cup cherry tomatoes, halved
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp fresh basil, finely chopped (optional)
• For the Oven-Roasted Golden Apples:
  • 2 golden apples (such as Granny Smith or Golden Delicious), peeled, cored, and sliced into wedges
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • Pinch of salt
• For the Mashed Ground Provisions (root vegetables):
  • 2 medium-sized potatoes, peeled and cut into chunks
  • 1 medium yam (or sweet potato), peeled and cut into chunks
  • 1/2 cup coconut milk (or regular milk)
  • 1 tbsp butter
  • Salt and pepper to taste
  • Fresh chives, chopped (for garnish)
• For the Bounty Rum Jus:
  • 1/2 cup Bounty rum (or other aged rum)
  • 1/2 cup beef or vegetable stock
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tsp balsamic vinegar
  • 1 small shallot, finely chopped
  • 1 tsp fresh thyme (or rosemary)
  • Salt and pepper to taste

Method

1. Prepare the Honey Mustard Glaze for the Lamb:

• In a small bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, and rosemary.
• Season with salt and pepper to taste.
• Brush the lamb chops (or rack) generously with the honey mustard glaze. Let it marinate for 20–30 minutes.

2. Grill the Cherry Tomatoes:

• Preheat the grill pan or outdoor grill to medium-high heat.
• Toss the halved cherry tomatoes in olive oil, salt, and pepper.
• Grill the tomatoes for about 2-3 minutes on each side, just until they get nice grill marks and slightly soften.
• Remove from heat and sprinkle with fresh basil, if desired.

3. Roast the Golden Apples:

• Preheat the oven to 180°C (350°F).
• Place the apple wedges in a baking dish and toss with butter, brown sugar, cinnamon, and a pinch of salt.
• Roast in the oven for 20-25 minutes, or until tender and golden brown. Halfway through, stir the apples to ensure they cook evenly.

4. Make the Mashed Ground Provisions:

• In a large pot, combine the potatoes and yam (or sweet potato). Cover with water and bring to a boil.
• Cook for about 15-20 minutes or until the vegetables are fork-tender.
• Drain well and return the vegetables to the pot.
• Add the coconut milk (or regular milk) and butter, mashing everything until smooth. Season with salt and pepper to taste.
• Garnish with chopped fresh chives.

5. Cook the Lamb:

• Heat a large skillet over medium-high heat and add a bit of olive oil.
• Sear the lamb chops or rack for about 3-4 minutes per side until they are golden brown.
• Once seared, transfer the lamb to the oven (or grill) and cook for about 8-10 minutes for medium-rare (or adjust to your preferred level of doneness).
• Once done, let the lamb rest for 5 minutes before serving.

6. Prepare the Bounty Rum Jus:

• In a small saucepan, heat a bit of oil over medium heat. Add the shallot and cook for about 3-4 minutes until softened.
• Stir in the Bounty rum and let it reduce for about 2-3 minutes.
• Add the beef or vegetable stock, brown sugar, soy sauce, balsamic vinegar, and thyme.
• Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken.
• Season with salt and pepper to taste. If the sauce gets too thick, add a bit more stock or water to reach your desired consistency.

7. Plate the Dish:

• On each plate, place a generous serving of mashed ground provisions.
• Arrange the lamb chops or rack on top of the mashed provisions.
• Add the grilled cherry tomatoes and roasted golden apples around the lamb.
• Drizzle the Bounty rum jus over the lamb and garnish with additional herbs or microgreens.

Nutritional Benefits

This beautifully balanced dish offers both indulgence and nourishment. The lamb shank, rich in high-quality protein, iron, zinc, and B vitamins (especially B12), supports muscle repair, immune health, and energy production. The honey mustard glaze adds a touch of natural sweetness and anti-inflammatory benefits from garlic and rosemary. Grilled cherry tomatoes provide a vibrant source of vitamin C, lycopene, and antioxidants that promote heart health and protect against cellular damage, while golden apples, baked with cinnamon and a touch of brown sugar, add fiber, vitamin A, and a warm antioxidant boost without being overly sweet.

The mashed ground provisions, featuring yam or sweet potato and coconut milk, deliver complex carbohydrates, potassium, and beta-carotene—great for sustained energy and immune support. Coconut milk contributes healthy fats for brain function and satiety. The Bounty rum jus, while indulgent, is used sparingly and complements the dish with bold flavor from herbs, shallots, and balsamic vinegar, which also provide polyphenols with anti-inflammatory properties. Altogether, this dish is a satisfying combination of wholesome root vegetables, lean meat, and antioxidant-rich fruits and herbs—perfect for both taste and wellness.