Ingredients:

1 lamb rack (1 ½ pound French)
salt and pepper to taste
1 tablespoon dried mustard
¼ cup soy sauce
¼ cup honey
¼ tablespoon dried ginger
1 clove garlic (crushed)
¼ cup dry sherry (lemon or orange)

Directions:

Place lamb on rack in shallow roasting pan. Sprinkle with salt and pepper. In small bowl, combine mustard, soy sauce, honey ginger, garlic and sherry or fruit juice. Decorate tips with kumquats, olives or paper frills. Cook lamb in oven preheated to 325°  for about 30 to 35 minutes per pound, or until meat thermometer registers 140 for rare, 160 for medium, or 170 for well done, baste lamb frequently with sauce during entire cooking period.