Greek Lemon Lamb Rack

• 1 (1 1/2- to 2 1/2-pound) lamb rib roast, trimmed
• 1 garlic clove, thinly sliced
• 1/3 cup honey
• 1/4 cup firmly packed brown sugar
• 1/4 cup fresh lemon juice
• 1/4 teaspoon garlic salt
• 1 teaspoon grated lemon rind
• 1 teaspoon dried mint flakes
• 1/4 cup finely chopped walnuts

1. Make 1-inch-deep cuts in lamb, and insert garlic slices. Place lamb in a shallow roasting pan.
2. Bake at 325u0b0 for 1 hour.
3. Stir together honey and next 3 ingredients in a small saucepan; cook over low heat until bubbly, stirring until sugar dissolves. Remove from heat, and stir in lemon rind, mint, and walnuts.
4. Spoon lemon glaze over lamb; bake 30 more minutes or until a meat thermometer inserted into thickest portion registers 155u0b0 or to desired degree of doneness, basting occasionally with glaze. Serve lamb immediately.

garlic, honey, brown sugar, lemon juice, garlic salt, lemon rind, mint flakes, walnuts

Taken from www.myrecipes.com/recipe/greek-lemon-lamb-rack (may not work)