Marinade

For two racks of lamb

3 cloves garlic, peeled
1 half-inch (12.7 millimeters) slice of fresh ginger, peeled
1 tablespoon (15 milliliters) fresh rosemary
2½ tablespoons (37.5 milliliters) Dijon mustard
1 teaspoon (5 milliliters) soy sauce
1 teaspoon (5 milliliters) coarse salt
1 teaspoon (5 milliliters) pepper
2 tablespoons (30 milliliters) olive oil

Directions

1. Combine marinade ingredients in a mini blender and pulse until smooth. Rub marinade evenly over two racks of lamb and place in a Ziplock. Refrigerate until one hour prior to roasting.