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

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

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

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Ingredients

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