10 oz. carton frozen raspberries
1 tbsp. each honey, grenadine syrup
2 tsp. ground ginger
1 tbsp. cornstarch
2 c. water
1 rack of lamb for 2 (1 1/4 lbs.)

Thaw raspberries, strain and pour liquid into saucepan; reserve raspberries. Combine honey, grenadine syrup, and ginger and add to syrup. Cook until heated; stir occasionally.

Dissolve cornstarch in water; slowly add to raspberry mixture, stirring constantly until mixture thickens. Place lamb on rack in shallow roasting pan. Bake at 350 degrees for 20-22 minutes per pound for rare (meat thermometer registers 140 internal temperature); or 23- 25 minutes per pound for medium (or until meat thermometer register 150-155). Baste rack with raspberry sauce every 10 minutes. When rack is done, stir raspberries into remaining sauce and heat. Serve with lamb. Serves 2.