Marinated Rack Of Lamb with Mustard and Vinegar Recipe

Begin marinating the lamb one day ahead.

Serves 4.

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 1 1/3- to 1 1/2-pound racks of lamb

DIRECTIONS

Whisk mustard, vinegar, oil, garlic and brown sugar in medium bowl to blend. Place lamb in 13 x 9 x 2-inch glass baking dish. Spread marinade over each lamb rack. Cover dish with plastic wrap and refrigerate lamb overnight.

Preheat oven to 425°F. 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.

Tags: Lamb, Marinated, Mustard, Rack, Vinegar