Raspberry Glazed Rack of Lamb

This is a recipe of The American Lamb Council.

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.