2 Racks of lamb, trimmed of

-fat 2 tb Dijon mustard

2 tb Soy sauce

2 lg Cloves garlic, crushed

1 t Dried rosemary

1/2 ts Ground ginger

1 t Dried thyme

1 t Ground marjoram

Ground pepper to taste 2 tb Olive oil

1. Whisk together the Dijon, soy, garlic, herbs,

spices, and oil. 2. Paint the marinade generously over the exposed surfaces of lamb. Place the racks in a roasting pan and let marinate at room temperature for 1 hour. 3. When ready to serve, preheat the oven to

400o. 4. Roast the lab for 25 minutes for medium-rare.

Remove to a platter, carve the rack and present. 4 portions

Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)