Lamb with Cherry and Rum Sauce

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

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