Categories: Meats 
      Yield: 1 servings 
  
      1    Rack of lamb;                       2 tb Butter 
           Garlic;  cloves, sliced           1/2 c  Mint jelly 
           Salt & pepper                       2 tb Vinegar; i use wine vinegar 
           Oil                                 1 tb Dry mustard 
           Sauce                           
  
  Hi again. This recipe was given to me by a chef friend at the Haiku Gardens 
  Restaurant in Kaneohe on the Island of Oahu, Hawaii. Have made it often. 
  This restaurant is right out of "RAIN"" by Sommerset Maugham. It overlooks 
  an awesome valley surrounded by the Koolau mountains. The royalty, Alii, 
  used the valley as their exclusive summer hide away from the heat of the 
  other side,leeward side, of the Island. I lived very near to it and in the 
  Valley for a number of years. Place slivers of garlic along the bones and 
  the base of the rack. Salt and pepper all over. Heat small amount of oil in 
  a skillet to very hot and quickly brown meaty top side of rack only. Don't 
  allow it to cook or burn. Place rack in a baking dish. While oven is 
  preheating to 350* to 375*, make sauce. SAUCE: Heat to just below boiling 
  point while stirring constantly Use to baste rack and as a sauce to serve 
  with it. I usually doubled the recipe to have enough. Place baking dish on 
  center rack of preheated oven. Pour 1/2 of the sauce over rack of lamb. 
  Cook for about 20+ minutes but usually not more than 25 minutes per pound. 
  Serve and accept the ovations from family and friends. BTW, this sauce 
  makes a very good barbecue sauce. That's it, after posting these two 
  recipes for rack of lamb I am out of here to get one for myself.:):) 
  Really. I will post one last one later for you Elaine and other lamb 
  lovers. It is nice to be able to get good lamb all year round now. 
     Enjoy-----GUY FROM:    GUY ATTWOOD   (NFWF89A)