- 4 racks of lamb
- Marinade, combine:
- 1tbsp ginger juice
- 1tbsp garlic juice
- 1tbsp shallot juice
- 1tbsp light soy sauce
- 1tbsp Worcestershire sauce
- 1tbsp fish sauce
- 1/4cup honey
- 2tbsp sherry
- Place lamb in a shallow dish and pour marinade over.
- Cover and refrigerate for several hours, preferably overnight.
- Remove lamb and set marinade aside.
- Place lamb on wire rack in a baking dish.
- Bake uncovered in preheated oven at 200