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Rack of Lamb with Herbed Mustard


1/2 cup mustard
2 tablespoons soy sauce
1 teaspoon dried rosemary
1/4 teaspoon ground ginger
1 clove garlic
1 egg
2 tablespoons olive oil
2 racks of lamb

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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.