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CATEGORY CUISINE TAG YIELD
Meats 4 Servings

INGREDIENTS

2 Racks of lamb, trimmed of
fat
2 T Dijon mustard
2 T Soy sauce
2 Cloves garlic, crushed
1 t Dried rosemary
1/2 t Ground ginger
1 t Dried thyme
1 t Ground marjoram
Ground pepper to taste
2 T Olive oil
portions

INSTRUCTIONS

Whisk together the Dijon, soy, garlic, herbs, spices, and oil. 2.
Paint the marinade generously over the exposed surfaces of lamb.  Place
the racks in a roasting pan and let marinate at room  temperature for 1
hour. 3. When ready to serve, preheat the oven to  400o. 4. Roast the
lab for 25 minutes for medium-rare. Remove to a  platter, carve the
rack and present.  Source: The Uncommon Gourmet by Ellen Helman (ISBN
0-89815-519-3)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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