Lamb with Cherry and Rum Sauce

Name: Lamb with Cherry and Rum Sauce
Yield: Serves 4
Ingredients: steamed French beans; 16 fresh or preserved cherries, stoned; 18 fresh or preserved cherries, stoned and quartered; 1 garlic clove, finely chopped; couple of mint sprigs, finely chopped; 4 small rosemary sprigs; 1 red onion, finely chopped; fresh coriander leaves; 1 tbsp olive oil; 2 tsp Dijon mustard; 400 ml (14 fl oz) lamb or beef stock; 2 tbsp rum; 4 tsp. finely chopped rosemary leaves; 4 × 200 g (7 oz) racks of lamb, trimmed; 1 tsp soy sauce; salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

I was given, this recipe by Christian Ghisays, the chef at the Royal Plantation hotel in Ocho Rios on the beautiful north coast of Jamaica. Christian loves the natural produce of the island and in this recipe cooks cherries (he uses wild, ones) with lamb. Serve the dish with a green vegetable, such as French beans.

Ingredients

2 tsp Dijon mustard
4 × 200 g (7 oz) racks of lamb, trimmed

Dinner
Main course

Method

Preheat the oven to 220°C/425°F/gas mark 7. To make the sauce, heat the oil in a saucepan and add the onion and garlic. Cook over a medium-low heat for