Raspberry Glazed Rack of Lamb
1 can raspberries, drained, with syrup reserved
1 tablespoon honey
1 tablespoon grenadine syrup
1/4 teaspoon ground ginger
1 tablespoon cornstarch
1/4 cup water
1 rack of American lamb for two (1 to 1 1/2 pounds)
Drain the raspberries and put the syrup in a saucepan. Chop enough
raspberries to make 1/3 cup and add to saucepan; reserve remaining
raspberries. Add honey, grenadine and ginger. Cook mixture until
heated, stirring occasionally.
Dissolve cornstarch in water; slowly add to raspberry mixture,
stirring constantly until mixture thickens. Remove from heat.
Place lamb on a rack in a shallow roasting pan. Bake at 350 degrees
F for 24 to 26 minutes per pound, or until a meat thermometer
registers 150 degrees F for medium.
Baste the lamb with raspberry sauce every 10 minutes of baking time.
When the lamb is done, stir raspberries into remaining raspberry
sauce; heat and serve with lamb.
Source of Recipe The American Lamb Council