Marinated Rack Of Lamb With Mustard And Vinegar
- 1/4 cup Dijon mustard
- 1/4 cup raspberry or red wine vinegar
- 1/4 cup olive oil
- 1/4 cup chopped garlic
- 2 tablespoons golden brown sugar
- 2 lamb racks - (1 1/3 to 1 1/2 lbs ea)
- Salt to taste
- Freshly-ground black pepper to taste
Note: Begin marinating the lamb one day ahead.
Whisk mustard, vinegar, oil, garlic and brown sugar in medium bowl to blend. Place lamb in 13- by 9- by 2-inch glass baking dish. Spread marinade over each lamb rack. Cover dish with plastic wrap and refrigerate lamb overnight.
Preheat oven to 425 degrees. Transfer lamb to rimmed baking sheet; reserve marinade. Sprinkle lamb with salt and pepper. Roast lamb to desired doneness, basting occasionally with reserved marinade, about 25 minutes for medium-rare. Cut lamb between bones into chops. Divide chops among 4 plates and serve.
This recipe yields 4 servings.