• 2 racks of lamb, 7 to 8 ribs on each
• 2 large cloves garlic, peeled and cut in thin slivers
• salt
• 1/2 cup honey
• 1/3 cup firmly packed brown sugar
• 6 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1 teaspoon lemon zest
• 1 tablespoon fresh chopped mint leaves or about 1 teaspoon dried mint leaves
• 1/2 cup finely chopped pecans

Heat oven to 325°.  Cut small slits all over the lamb and insert garlic slivers. Place the racks, bone side down, in a shallow roasting pan. Roast for 30 minutes.

Meanwhile, combine honey, brown sugar, lemon juice, and garlic powder in a small saucepan. Heat, stirring, over medium-low heat, until sugar is dissolved; remove from heat. Stir in lemon peel, mint, and pecans.

Spoon the honey mixture over the lamb. Continue roasting, basting occasionally, for about 30 to 45 minutes longer, or to about 160° F. on a meat thermometer for medium.

To use a meat thermometer, insert it in the meat so that the tip is in the center of the meat and not touching bone or the roasting pan.
Serves 4.