Categories: Lamb, Meats 
      Yield: 2 servings 
  
      1 ea Lamb rack (1 1/2 lb), French 
      1 x  Salt 
      1 x  Pepper 
      1 t  Dried mustard 
    1/4 c  Soy sauce 
    1/4 c  Honey 
    1/4 t  Dried ginger 
      1 ea Clove garlic, crushed 
    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 325ÜF for about 30 to 
  35 minutes per pound, or until meat thermometer registers 140ÜF for 
  rare, 160ÜF for medium, or 170ÜF 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.