| 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
<chrism1@MAIL.PHOENIX.NET> on Apr 9, 1998
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”