Here's what I have:
A rack of lamb, all fat trimmed, sitting in the fridge with a dry rub of salt, chinese 5 spice, and a little black pepper.
I'm going to make a horseradish cream veloute.
A long time ago, I brushed on a "candied" glaze toward the end of roasting. The combination of the candied glaze and the horseradish (and spices) was awesome. The unfortunate part is that I have never been able to recreate that dish.
Either the glaze is too gloppy and wont stick to the meat, or it is too runny and just falls off.
If I were running a restaurant, I'd have a vat of glaze that you could dip the whole rack into and just put back into the oven to finish. For the home, I just need something that I can brush on, like BBQ sauce (I'm grilling the rack a la BBQ U).