Rack Of Lamb With Herb Mustard Glaze

You may have wealth. It cannot profit long. You may have health. Decay will cause its flower to fade. You may have strength. It soon will totter to the grave. You may have honors. A breath will blast them. You may have flattering friends. They are but as a summer brook. These boasted joys often now cover an aching heart, but they never gave a grain of solid peace; they never healed a wounded conscience; they never won approving looks from God; they never crushed the sting of sin.

Henry Law

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Lamb, Meats	8	Servings

INGREDIENTS

1/2	c	Prepared mustard
2	T	Soy sauce
1		Garlic, minced
1	t	Dried whole rosemary
		crushed
1/4	t	Ground ginger
1		Egg
2	T	Olive oil
2		2-1/2 lb racks of lamb
		Hot cooked rice, optional

INSTRUCTIONS

Combine first 6 ingredients in container of electric blender; blend 15
seconds or until smooth.  Add oil, one drop at a time, to mustard
mixture; blend on low speed until mixture is light and creamy. Place
lamb, fat side up, on rack in a shallow roasting pan; insert meat
thermometer in one of the racks, making sure it does not touch fat or
bone. Brush mustard mixture on lamb. Bake at 350F until meat
thermometer registers 175F to 180F (about 1 hour and 20 to 30
minutes).  Serve over rice, if desired. Yield: 8 servings.

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 97 Calories From Fat: 42 Total Fat: 4.9g Cholesterol: 23.3mg Sodium: 404.6mg Potassium: 209.4mg Carbohydrates: 11.2g Fiber: 1.6g Sugar: 2.6g Protein: 3.2g