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Roast on Roasting Trivet
Butcher-prepared lamb racks, 3-4 chops each
Salt and pepper to taste
For the glaze:
½ cup marmalade
1 teaspoon dry English mustard
Protect the ends of the bones with foil. Season the racks with salt and pepper to taste.
Place them on the roasting trivet and cook using the roast setting.
To make the glaze, place the marmalade and mustard in a saucepan and heat, stirring until
the marmalade becomes a thick liquid.
Cook the lamb for 30 to 40 minutes and then thickly brush it with the glaze. Cook for a
further 10 minutes or until cooked to your liking and serve.
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