Roasted Lamb with Butter Rum Sauce

INGREDIENTS ½ cup Brown Sugar, packed¼ cup Water¼ cup Spiced Rum½ tsp Cinnamon2 tbsp Dijon Mustard2 tbsp Butter2 tbsp Soy Sauce2 full Rack of Lamb, French trimmed4 springs Rosemary, leaves removed and chopped4 springs Thyme, leaves removed and chopped2 Garlic Cloves, mincedOlive Oil DIRECTIONS  Pre-heat your oven to 450°F.  Remove the lamb from the fridge andContinue reading “Roasted Lamb with Butter Rum Sauce”