Rack of lamb with herbed mustard
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mustard |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Dried rosemary |
| ¼ | teaspoon | Ground ginger |
| 1 | Clove garlic | |
| 1 | Egg | |
| 2 | tablespoons | Olive oil |
| 2 | Racks of lamb | |
Directions
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.
Recipe by: Southern Living
Posted to FOODWINE Digest by Chris or Dick Marksberry <chrism1@...> on Apr 9, 1998