Cape Malay Honey Sauce
At my very first chef job, just after I graduated from Warwick Chefs School we used to make this delicious Cape Malay Honey Sauce with Rack of Lamb and it is a wonderful combination. Years afterwards, while working at another Guest Farm, we had a beautiful intimate wedding on the farm with this very same Rack of Lamb with Cape Malay Honey Sauce as main course on the wedding menu! The groom himself, some Restaurant Owner who knew a lot of fancy food and cuisine, raved about the main course– and of course the rest of the menu too, but mainly the main course as we did a cook off for them before the wedding date to taste. I cannot remember the couple’s name, but it was one of the most beautiful intimate weddings I have ever seen. Very white with greens and white Chinese lanterns hanging from the trees(the estate had quite a lot of trees as it is very old). Cape Malay Honey Sauce, together with the Rack of Lamb, will be the perfect match with mash potatoes, grilled or creamy polenta, or cous-cous and roasted vegetables. With the Rack of Lamb standing up as 3 pieces in the middle upwards, it is visually a very beautiful presented dish. You can also match this up with Warm Potato Bake or Pumpkin tart.
Prep
15 min
Cook
30 min
Total
45 min
Serves
8
Ingredients
- 100 ml honey
- 75 ml lemon juice
- 500 ml meat stock- preferably lamb stock or beef stock
- 2.5 ml ground ginger
- 2.5 ml ground cinnamon
- 2.5 ml ground nutmeg
- 2.5 ml ground cloves
- 2 pieces of star anise
- 150 g butter
- salt and black pepper to taste
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Method
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Add all the ingredients in a sauce pan and heat all the ingredients accept for the butter
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Whisk it well,once it comes to the boil, reduce the heat and let it simmer
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Cook the sauce through until it has reduced by half
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Add the butter
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Add the water to the cornstarch to make a slurry and add to the sauce
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Whisk well and let it cook through the sauce
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The sauce will thicken
