Served as main course. Non-vegetarian dish. Speciality: Easter Dinner Recipes

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.

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