Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Arrange on Plate to serve:
- 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.
