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.
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Serves: 8 Prep time: 15 Minutes Cook time: 30 Minutes Ready in: 45 Minutes
Nutrition: Calories 54 Carbs: 10g Protein: 2g Fat: 1g