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Lamb with Honey, Ginger, and Rosemary

2 1/2 lb Rack of lamb
1 1/2 t Peeled minced fresh ginger
1 1/2 t Minced fresh rosemary or 1/2 tsp dried, crumbled
1 c Unsweetened apple cider
1/2 c Rich beef stock
1 1/2 T Honey, preferably clover
1/2 t Pepper
Fresh rosemary sprigs

Preheat oven to 450F. Pat lamb dry. Rub surface with ginger and minced rosemary. Arrange in shallow roasting pan. Add cider and stock to pan. Roast 10 minutes. Drizzle honey over lamb. Roast 10 minutes longer for rare, 12 minutes for medium rare. Transfer lamb to heated platter, sprinkle with pepper. Tent with foil. Strain pan juices into heavy small saucepan. Boil until reduced to 3/4 cup, about 10 minutes. Adjust seasonings with salt. Divide sauce among plates. Carve rack into chops and arrange atop sauce. Garnish with rosemary sprigs.

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