Thaw raspberries, strain and pour liquid into saucepan; reserve raspberries. Combine honey, grenadine syrup, and ginger and add to syrup. Cook until heated; stir occasionally.
Dissolve cornstarch in water; slowly add to raspberry mixture, stirring constantly until mixture thickens. Place lamb on rack in shallow roasting pan. Bake at 350 degrees for 20-22 minutes per pound for rare (meat thermometer registers 140 internal temperature); or 23- 25 minutes per pound for medium (or until meat thermometer register 150-155). Baste rack with raspberry sauce every 10 minutes. When rack is done, stir raspberries into remaining sauce and heat. Serve with lamb. Serves 2.
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