Recipes

Honey turning to lacquer over lamb fat — the barbecue earning its keep

There's a moment about ten minutes into the glazing stage when the honey stops being sauce and starts being shellac — glossy, deep amber, catching at the edges. That's the moment this recipe is built around. The hood does the quiet work first: two hours of gentle indirect heat while the fat renders and the meat turns tender in its foil wrap. Then the racks come over the flame with a honey, thyme and garlic glaze, and the last fifteen minutes smell so good the neighbours will suddenly remember they wanted to return that ladder.