2 racks of lamb, fat rimmed off
2 large garlic cloves, crushed
2 tbsp. Dijon mustard
2 tbsp. soy sauce
2 tbsp. extra virgin olive oil
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp ground ginger
freshly ground pepper to taste
Whisk together the crushed garlic, mustard, soy sauce, olive oil, garlic, rosemary, thyme, marjoram and ginger
Paste the marinade over the lamb racks. Place the lamb racks in the roasting pan and allow to marinate at room temperature for about 1 hour and 30 minutes.
When ready, preheat oven to 400 degrees F. Roast the lamb for 30 minutes. Let the racks cool for several minutes, carve and then serve.
