Kat's Mustard Glazed Rack of Lamb
2 racks of lamb, 7 to 8 ribs each
1/2 cup Dijon mustard
2 tablespoons sodium reduced soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried rosemary leaves
1/4 teaspoon ground ginger
Trim fat from lamb. In a small bowl stir together mustard, soy sauce, olive
oil,garlic, rosemary and ginger. 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 375F for 30 to 35 minutes per pound or until meat thermometer
registers 145F to 150F for medium rare. Let stand for 5 to 10 minutes before
carving. Makes 8 servings.
St. Lawrence Seaway opens, allowing ocean ships to reach Midwest (April
25-59).