Herb Mustard Glaze for Rack of Lamb
We have made this for years it is one of my Mom's recipe that she got from Southern Living in 1981
1/2 cup prepared mustard
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon dried whole rosemary, crushed
1/4 teaspoon ground ginger
1 egg
2 tablespoons olive oil
5 pounds racks of lamb (2 or 3 - 2 1/2 pound racks)
Combine first six ingredients in container of electric blender. Blend 15 seconds 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 325 until meat thermometer registers 170 (approximately 1 hour and 20 to 30 minutes) Yield 8 servings. EACH RACK HAS 8 RIBS - FIGURE ON 3-4 PER PERSON. YOU MIGHT HAVE TO INCREASE MUSTARD RECIPE FOR MORE RACKS.
1/2 cup prepared mustard
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon dried whole rosemary, crushed
1/4 teaspoon ground ginger
1 egg
2 tablespoons olive oil
5 pounds racks of lamb (2 or 3 - 2 1/2 pound racks)
Combine first six ingredients in container of electric blender. Blend 15 seconds 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 325 until meat thermometer registers 170 (approximately 1 hour and 20 to 30 minutes) Yield 8 servings. EACH RACK HAS 8 RIBS - FIGURE ON 3-4 PER PERSON. YOU MIGHT HAVE TO INCREASE MUSTARD RECIPE FOR MORE RACKS.
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