Rack of Lamb and Merguez Sausage

Lamb Marinade and Sausages:

3 tablespoons/45ml olive oil

2 tablespoons/30ml balsamic vinegar

1 tablespoon/15ml honey

1 tablespoon/15ml Dijon mustard

Salt and freshly ground black pepper

Two 8-rib frenched racks of lamb (each rack about 1 1/2 pounds)

2 tablespoons/30ml canola oil

8 merguez sausages

3 shallots, peeled and halved

2 sprigs fresh rosemary

Sauce:

2 cups/500ml veal stock

2 tablespoons/30ml butter, optional

Salt and freshly ground black pepper

Crispy Potatoes, for serving, recipe follows

Spicy Red Pepper Jelly, for serving, recipe follows

Crispy Potatoes:

Canola or peanut oil, for frying

6 to 8 Yukon gold potatoes, unpeeled, washed and cubed

1 teaspoon/5ml smoked paprika

1/2 teaspoon/2ml smoked salt

2 pinches red pepper flakes

1 bunch fresh chives, finely chopped

1 clove garlic, minced

1 bunch fresh parsley, chopped

Olive oil, for drizzling

Spicy Red Pepper Jelly:

2 red bell peppers, halved, seeded and cut into pieces

1 Scotch bonnet chile pepper, seeded

1 1/4 cups/310ml sugar

1/2 cup/125ml cider vinegar

1 tablespoon/15ml peeled and minced fresh ginger

1/2 teaspoon/2ml salt

Zest and juice of 1 lemon