Honey-glazed rack of lamb Author: George Payne (Recipe courtesy of Butchers Q Guild www.simplybeefandlamb.co.uk) Serves: 2 Ingredients 1 x 6-boned lean rack of lamb, French trimmed and chined 3 tbsp clear honey 4 tsp light soy sauce 1 tbsp English mustard 1 tbsp freshly chopped mint salt and freshly milled black pepper For the sauce: