Name: Marinated Rack of Lamb with Mustard and Vinegar
Yield: Serves 4
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

Begin marinating the lamb one day ahead.

Recipe information

Yield
Serves 4

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

Preparation

Step 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.
Step 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.

TagsRack of Lamb Lamb Meat Main Dinner Dairy Free Gluten Free Nut Free Keto Easy 5 Ingredients or Fewer Roast Bon Appétit

Recipe notes

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