Ingredients

* 2 racks of lamb (8 ribs each)
* 1/2 cup Dijon-style mustard
* 2 tbs. sodium-reduced soy sauce
* 1 tbs. olive oil
* 2 cloves garlic, minced
* 1 tsp. dried rosemary leaves
* 1/4 tsp. dried ground ginger

Preparation

1. Trim fat from lamb.
2. In a small bowl stir together mustard, soy sauce, olive oil, garlic, rosemary and ginger.
3. Place lamb, fat side up, on a rack in a shallow roasting pan.
4. Insert thermometer and brush on mustard mixture.
5. Roast in pre-heated oven at 375 degrees for 30-35 minutes per pound.
6. Meat thermometer should register 145-150 degrees for medium-rare.
7. Let stand for 5 to 10 minutes before carving.