| 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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