1 lamb rack 1 salt 1 pepper 1 t mustard 1/4 c soy sauce 1/4 c honey 1/4 t ginger 1 clove garlic 1/4 c 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.