Mustard-Glazed Rack of Lamb
Because there are so few ingredients in this dish, you'll want a good-quality Dijon-style mustard. The lamb racks can even be frenched—trimming off some meat to expose the ends of the rib bones.
2 racks of American lamb (7-8 ribs each)
1⁄2 cup Dijon-style mustard
2 tbsp. soy sauce
1 tbsp. olive oil
2 garlic cloves, minced
1 tsp. dried rosemary leaves
1⁄4 tsp. ground ginger
1. Trim fat from lamb.
2. In a small bowl, stir together mustard, soy sauce, olive oil, garlic, rosemary, and ginger.
3. Place lamb, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Brush on mustard mixture. Roast in preheated oven at 375°F for 30-35 min. per lb. or until meat-thermometer registers 145°F-150°F for medium-rare.
4. Let stand 5-10 min. to rest before carving.