Devilled Lamb Racks

• 1/3 cup tomato sauce
• 2 tsp Worcestershire sauce
• 1/3 cup barbecue sauce
• 2 tbsp honey
• 1 tbsp seeded mustard
• 2 None racks of lamb (8 chops per rack), french trimmed

1. Place tomato sauce, Worcestershire sauce, barbecue sauce, honey and mustard in a bowl and stir until well combined. Cut racks in half so there are 4 chops in each.
2. Place racks in a large dish. Pour tomato sauce mixture over racks, turning them to coat evenly in the mixture. Cover and refrigerate for several hours or overnight.
3. Preheat the oven to 375u0b0F. Remove racks from marinade, reserving marinade. Place racks in a lightly greased baking pan.
4. Bake for 30 mins. Remove pan from oven. Drain off any excess fat. Brush racks with reserved marinade. Return racks to oven for a further 15 mins or until lamb is cooked to desired doneness.

tomato sauce, worcestershire sauce, barbecue sauce, honey, seeded mustard, lamb

Taken from recipes-plus.com/api/v2.0/recipes/35559 (may not work)