Easter Rack of Lamb
 
 1/2 cup of honey
 3 tablespoons of soy sauce
 2 tablespoons of  Dijon mustard
  Pepper
 1  - 2 pound Rack of lamb roast
 Sauce
 2 tablespoons of butter
 1 tablespoon of olive oil
 1 Diced yellow onion
 3 Chopped carrots
 1 cup of beef broth
 1 cup of chicken stock
 1 cup of red wine
 1 teaspoon of tomato paste
 1 teaspoon of chopped rosemary
 1 tablespoon of Arrowroot or cornstarch

Directions: Preheat the oven to 400ºF.   Whisk together the honey, soy sauce and mustard. Reserve 1/4 cup of the glaze to use during roasting. Pour the remaining glaze over the lamb and season with black pepper to taste. Refrigerate the lamb for 30 minutes to marinate. Place the roast on a rack in a roasting pan. Bake for 35-40 minutes for medium-rare. Brush with glaze during cooking. For the sauce, heat the butter and olive oil in a large sauce pot. Add the onion and carrots. Sauté until golden. Add the beef broth, chicken broth, red wine, tomato paste and rosemary. Bring the mixture to a boil, then simmer for 10 minutes. Strain the sauce and place back onto stove. Whisk in the arrowroot and simmer to thicken slightly. Serve the sauce with the lamb.