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.