Roasted Lamb with Butter Rum Sauce

INGREDIENTS

½ cup Brown Sugar, packed
¼ cup Water
¼ cup Spiced Rum
½ tsp Cinnamon
2 tbsp Dijon Mustard
2 tbsp Butter
2 tbsp Soy Sauce
2 full Rack of Lamb, French trimmed
4 springs Rosemary, leaves removed and chopped
4 springs Thyme, leaves removed and chopped
2 Garlic Cloves, minced
Olive Oil

DIRECTIONS 

Pre-heat your oven to 450°F.  Remove the lamb from the fridge and let is warm up on the counter.  

In a medium sauce pan, combine the brown sugar, water, rum, cinnamon, Dijon mustard, butter, and soy sauce.  On medium-high heat, bring the sauce to a boil.  Lower the temperature and bring the sauce down to a simmer for about 15 minutes.  Once the sauce has thickened, remove from heat and set aside.

While the sauce is simmering, mix together the rosemary, thyme, and garlic with 2-3 tbsp of olive oil. Season the lamb with salt and pepper and generously rub the herb mixture over the lamb.  Place the lamb in a baking dish, ribs side up.  Place the lamb in the pre-heated oven for 10 minutes.

Once 10 minutes have past, brush the lamb with one coat of the brown sugar rum sauce.  Place the lamb back in the oven and cook for another 10 minutes.  Brush the lamb with the brown sugar rum sauce one more time and cook for a final 10 minutes.  This should bring you to a nice med-rare temperature.  Make sure you check the temperature with a cooking thermometer to reach your preferred cooking temperature. (See below for cooking temperatures)

Let the lamb rest for 5-10 minutes before serving. Drizzle any remaining sauce over the lamb when served.