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

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. 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.