Ingredients Jump to Instructions ↓

  1. 1 ea Lamb rack (1 1/2 lb), French

  2. 1 x Salt

  3. 1 x Pepper

  4. 1 t Dried mustard

  5. 1/4 c Soy sauce

  6. 1/4 c Honey

  7. 1/4 t Dried ginger

  8. 1 ea Clove garlic, crushed

  9. 1/4 c Dry sherry, lemon or orange 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

  10. 325?F for about 30 to 35 minutes per pound, or until meat thermometer registers

  11. 140?F for

Instructions Jump to Ingredients ↑

  1. rare, 160?F for medium, or 170?F 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.


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