- ¼ Cornwell's mint sauce, strained
- ¼ cup De Bortoli Noble One
- 2 tbsp honey
- choice of lamb cut - shoulder, shanks or rack
Combine mint sauce, De Bortoli Noble One and honey in a saucepan and stir over medium heat until warmed.
Brush ¾ of glaze onto lamb (shoulder, shanks or rack) with a silicone pastry brush and roast the meat until tender.