Marinated Rack Of Lamb With Mustard And Vinegar

Marinated Rack Of Lamb With Mustard And Vinegar
Marinated Rack Of Lamb With Mustard And Vinegar

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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.

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