| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Lamb, Meats | 2 | Servings |
INGREDIENTS
| 1 | Lamb rack, 1 1/2 lb French | |
| Salt | ||
| Pepper | ||
| 1 | t | Dried mustard |
| 1/4 | c | Soy sauce |
| 1/4 | c | Honey |
| 1/4 | t | Dried ginger |
| 1 | Clove garlic, crushed | |
| 1/4 | c | Dry sherry, lemon or orange |
INSTRUCTIONS
Place lamb on rack in shallow roasting pan. Sprinkle with salt and pepper. In small bowl, combine mustard, soy sauce, honey ginger, garlic and sherry or fruit juice. Decorate tips with kumquats, olives or paper frills. Cook lamb in oven preheated to 325øF for about 30 to 35 minutes per pound, or until meat thermometer registers 140øF for rare, 160øF for medium, or 170øF for well-done, baste lamb frequently with sauce during entire cooking period. From NEW and Natural Fresh American Lamb Recipes for Special Occasions by American Lamb Council No copyright shown. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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