 |
|
|
|
 |
|
 |
| |
| Home -> [Asian, Chinese, Ethnic, Glaze, Lamb & Mutton, Meats] -> [Glazed rack of lamb for two Recipe] |
Glazed rack of lamb for two
|
| Artist: |
_ |
Yield: |
2 |
| Categories: |
Asian, Chinese, Ethnic, Glaze, Lamb & Mutton, Meats |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| each | Lamb rack (1 ?lb), French | | 1
| x | Salt | | 1
| x | Pepper | | 1
| tbsp | Dried mustard | | 1/4
| cup | Soy sauce | | 1/4
| cup | Honey | | 1/4
| tbsp | Dried ginger | | 1
| each | Clove garlic, crushed | | 1/4
| cup | Dry sherry, lemon or orange |
|
Procedures:
| 1 | Place lamb on rack in shallow roasting pan. | | 2 | Sprinkle with salt and pepper. | | 3 | In small bowl, combine mustard, soy sauce, honey ginger, garlic and sherry or fruit juice. | | 4 | Decorate tips with kumquats, olives or paper frills. | | 5 | Cook lamb in oven preheated to 325°F for about 30 to 35 minutes per pound, or until meat thermometer registers 140°F for rare, 160°F for medium, or 170°F for well-done, baste lamb frequently with sauce during entire cooking period |
|
|
|
|
|
|
|
|
|
|
