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
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
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
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
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