Aged rum mojito rack of lamb
We’ve brought our A game to the dining table. Think magnificent lamb racks, hulking Porterhouse steaks, glistening pork chops and bacon (but of course) spiked in whisky, bourbon and rum. Eat up, drink up.
While you wouldn’t normally use dark rum in a mojito, a Cruzan aged rum works wonderfully in a marinade. The exquisite blend of rums is aged two to four years in charred oak casks, delivering a full-bodied and aromatic taste that comes through even in gamier meats like lamb.
Serves 4 Prep time 20 minutes + 2 hours marinating time
Cook time 25 minutes
10 tbsp brown sugar
65g fresh mint leaves
juice of 7 green limes
3 tbsp hot mustard
1 cup Cruzan aged rum
½ cup club soda or sparkling water
3 tbsp rock salt
2 tbsp olive oil
1 rack of lamb, Frenched and carved to approximately 12 chops
- Add brown sugar, mint leaves and lime juice to a mortar. With a pestle, lightly muddle the mixture. Stir mustard, rum and club soda through until well combined. Season with rock salt.
- Divide the mojito marinade into two portions. Marinate lamb (at least 2 hours) with one portion and reserve the remaining marinade as a dipping sauce.
- Heat a cast iron pan with olive oil to red hot and pan-fry lamb chops until medium rare, about 3 minutes on each side. Leave to rest for 5-10 minutes before serving.
Excerpt from the September 2014 issue of epicure.