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Herbed Rack of Lamb

2 Racks of lamb, trimmed of fat
2 tb Dijon mustard
2 tb Soy sauce
2 lg Cloves garlic, crushed
1 ts Dried rosemary
1/2 ts Ground ginger
1 ts Dried thyme
1 ts Ground marjoram
Ground pepper to taste
2 tb Olive oil

Whisk together the Dijon, soy, garlic, herbs, spices, and oil. 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. When ready to serve, preheat the oven to 400o. Roast the lab for 25 minutes for medium-rare. Remove to a platter, carve the rack and present.

4 portions

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