Glazed Rack of Lamb for Two
Yield
2 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rack of lamb
(1 1/2 pounds), french |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | teaspoon |
prepared mustard
dried |
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
honey
|
|
| ¼ | teaspoon |
ginger
dried |
|
| 1 | each |
garlic cloves
crushed |
|
| ¼ | cup |
sherry
dry, lemon or orange |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rack of lamb
(1 1/2 pounds), french |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 5 | ml |
prepared mustard
dried |
|
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
honey
|
|
| 1.3 | ml |
ginger
dried |
|
| 1 | each |
garlic cloves
crushed |
|
| 59 | ml |
sherry
dry, lemon or orange |
*
|
Directions
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 325℉ (160℃) for about 30 to 35 minutes per pound, or until meat thermometer registers 140 degrees F for rare, 160 degrees F for medium, or 170 degrees F for well-done, baste lamb frequently with sauce during entire cooking period.
