| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Company, Easy, Lamb | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Mustard |
| 2 | tb | Soy sauce |
| 1 | ts | Dried rosemary |
| 1/4 | ts | Ground ginger |
| 1 | Clove garlic | |
| 1 | Egg | |
| 2 | tb | Olive oil |
| 2 | Racks of lamb |
INSTRUCTIONS
Combine first 6 ingredients in container of an electric blender; process 15 seconds or until smooth. Add oil to mustard mixture, one drop at a time; process on low speed until light and creamy. Place lamb, fat side up, on rack in a shallow roasting pan; insert meat thermometer in lamb. Brush mustard mixture on lamb. Bake at 325 degrees for 1 hour and 20-30 minutes or until meat themometer registers 160 degrees. Recipe by: Southern Living Posted to FOODWINE Digest by Chris or Dick Marksberry <[email protected]> on Apr 9, 1998
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