Mustard-Glazed Rack of Lamb
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INGREDIENTS 2 racks of American lamb (7 to 8 ribs each)
1/2 cup Dijon-style mustard
2 tablespoons soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried rosemary leaves
1/4 teaspoon ground gingerTrim fat from lamb. In a small bowl stir together mustard, soy sauce, olive oil, garlic, rosemary and ginger.
Place lamb, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Brush on mustard mixture.
Roast in a preheated 375 degree oven for 30 to 35 minutes per pound or until meat thermometer registers 145 to 150 degrees for medium-rare. Let stand for 5 to 10 minutes before carving.
Makes 8 servings