About 5 years ago, I made the most wonderful rack of lamb - a candied, brown sugar and chinese 5 spice glaze with a horseradish cream veloute. I can't replicate it for the life of me.
I grilled lambchops last night after trying to put some sort of glaze on them. It never sticks. Basically, I melted brown sugar and palm sugar w/5-spice and black pepper. Most of it just rolled off the meat before i could get it on the grill, so I just poured it over the meat while grilling, which was messy. i don't know what I pulled off five years ago because of the wine.
I'm trying to get a nicely carlmelized roasted piece of meat with a "candied" glaze on it. Any ideas?