1/3 cup (75 ml) honey

2 tablespoons (30 ml) melted butter

1 tablespoon (15 ml) Dijon mustard

1 tablespoon (5 ml) fresh ginger, finely chopped

2 racks of lamb, from seven to eight ribs each (see note)

Salt and pepper

In a bowl, combine all the ingredients. Set aside.

Preheat the grill, setting the burners to medium. Oil the grate.

Trim the meat and bones of all the fat. Cover the bones with aluminum foil.

Grill the meat for about 2 minutes on each side. Reduce the heat of the grill. Continue cooking for 10 to 12 minutes, basting the meat with the honey glaze or until a thermometer inserted into the centre of the meat reads 58 °C (136 °F) for medium rare. Set aside on a plate and cover with foil. Let stand for 5 minutes. Slice into chops and serve with a green salad.

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