Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Prepared mustard 1/4 ts Ground ginger
2 tb Soy sauce 1 ea Egg
1 cl Garlic; minced 2 tb Olive oil
1 ts Dried whole rosemary; 2 ea 2-1/2 lb racks of lamb
-crushed Hot cooked rice (optional)

Combine first 6 ingredients in container of electric blender;
blend 15 seconds or until smooth. Add oil, one drop at a time, to
mustard mixture; blend on low speed until mixture is light and creamy.
Place lamb, fat side up, on rack in a shallow roasting pan; insert
meat thermometer in one of the racks, making sure it does not touch
fat or bone. Brush mustard mixture on lamb.
Bake at 350F until meat thermometer registers 175F to 180F (about
1 hour and 20 to 30 minutes). Serve over rice, if desired. Yield: 8
servings.

Mary Ellen Shuppert of California in November, 1981 "Southern Living"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 11-12-95

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