| 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 |
T |
Golden brown sugar |
| 2 |
|
Racks of lamb, 1 1/3- to 1 |
|
|
1/2-pound |
INSTRUCTIONS
1998
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,
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