1 lamb rack 1 salt 1 pepper 5 ml mustard 60 ml soy sauce 60 ml honey 1 gr ginger 1 clove garlic 60 ml dry sherry 325 about
Instructions
rare, 160�F for medium, or 170�F for well-done, baste lamb frequently with sauce during entire cooking period. From NEW and Natural Fresh American Lamb Recipes for Special Occasions by American Lamb Council No copyright shown.