| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Dijon mustard |
| 1/4 | c | Raspberry or red wine vinegar |
| 1/4 | c | Olive oil |
| 1/4 | c | Chopped garlic |
| 2 | tb | Golden brown sugar |
| 2 | Racks of lamb; 1 1/3- to 1 1/2-pound |
INSTRUCTIONS
Begin marinating the lamb one day ahead. 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. Serves 4. Bon Appétit December 1997 R.S.V.P.; Old City House Inn & Restaurant, St. Augustine FL Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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