Classic Rack of Lamb Recipe

2 Servings
1 rack of lamb, 8 ribs
cup Dijon mustard
2 tablespoons soy sauce
2 garlic cloves, crushed
1 teaspoon rosemary
teaspoon ground ginger
2 tablespoons olive oil
salt
Blend mustard, soy sauce, garlic, rosemary and ginger. Slowly add oil to mustard mixture, blending well. Sprinkle lamb with salt; arrange in shallow roasting pan, brush with mustard sauce.Roast at 325° until meat thermometer registers 150°F for medium rare.