Yummy lamb rack simmered in honey, allspice, bay, cinnamon, nutmeg and water, glazed in ginger, mustard and quince paste then roasted until delicious.
1/2 cup clover honey
3 bay leaves
1 tablespoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
5 racks of lamb
1 tablespoon oil
1 cup ginger, slivered
2 tablespoons white mustard seeds
380g quince paste
Preparation:10min › Cook:1hour › Extra time:20min cooling › Ready in:1hour30min
Preheat oven to 180 degrees C.
In a large saucepan, combine honey, bay leaves, allspice, cinnamon, nutmeg and lamb. Cover with water then bring to a boil. Cover and allow to simmer for 30 minutes until tender. Allow to cool then drain. Remove fat.
In a saucepan heat oil, ginger, mustard and quince paste until melted and combined. Brush over the lamb. Bake lamb on a baking tray in preheated oven for 30 minutes.