Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               Rack  lamb -- (8) ribs
  3        Tablespoons  stone ground mustard
  1         Tablespoon  worcestershire sauce
     1/2      Teaspoon  crushed red pepper
  2             Cloves  garlic---minced

Preparation:

Trim all visible fat from the rack. Stir together remaining ingredients. Spread on outside of lamb. If desired, for maxium flavor, lamb may be marinated for up to two days in refrigerator. OUTDOOR GRILL METHOD: Place lamb on grill, 6-8 inches from hot coals. Turn racks frequently, using tongs. Grill until thermometer registers 140 degrees for rare or 150 degrees for mediume-rare. OVEN METHOD: Place lamb on rack over broiler pan. Roast in preheated 325 degree oven until meat thermometer registers 140 degrees for rare or 150 degrees for mediume-rare. As an accompaniment, slice red or green peppers, zucchini, chile peppers and corn to desired size; brush with oil and chopped cilantro. Grill 6-8 inches over hot coals until tender. Makes 2 servings.

Nutritional Information:

88 Calories (kcal); 6g Total Fat; (63% calories from fat); 5g Protein; 3g Carbohydrate; 20mg Cholesterol; 164mg Sodium