---------- Recipe via Meal-Master (tm) v8.04
  Categories: Lamb, Meats
       Yield: 2 servings
       1 ea Lamb rack (1 1/2 lb), French
       1 x  Salt
       1 x  Pepper
       1 ts Dried mustard
     1/4 c  Soy sauce
     1/4 c  Honey
     1/4 ts Dried ginger
       1 ea Clove garlic, crushed
     1/4 c  Dry sherry, lemon or orange
   Place lamb on rack in shallow roasting pan.  Sprinkle
   with salt and pepper.  In small bowl, combine mustard,
   soy sauce, honey ginger, garlic and sherry or fruit
   juice.  Decorate tips with kumquats, olives or paper
   frills.  Cook lamb in oven preheated to 325øF for
   about 30 to 35 minutes per pound, or until meat
   thermometer registers 140øF for rare, 160øF for
   medium, or 170øF 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.