Marinated rack of lamb with mustard and vinegar

1 Servings

Ingredients

Quantity Ingredient
¼ cup Dijon mustard
¼ cup Raspberry or red wine vinegar
¼ cup Olive oil
¼ cup Chopped garlic
2 tablespoons Golden brown sugar
2 Racks of lamb; 1 1/3- to 1 1/2-pound

Directions

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@...> on Mar 16, 1998

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