Marinated Rack of Lamb with Mustard and Vinegar |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Begin marinating the lamb one day ahead. 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:
1. 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.
2. 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.
|
|