- For the lamb:
- 1/2 cup Dijon mustard
- 3 tablespoons packed light-brown sugar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 2 racks baby lamb chops (8 ribs and about 1 1/4 pounds each), frenched
- Mint sprigs, for garnish
- For the red currant-mint dipping sauce
- 1 1/2 cups red-currant jelly
- 1 tablespoon red-wine vinegar
- 1 tablespoon water
- 1 cup coarsely chopped mint leaves
- Prepare the lamb: Stir together mustard, brown sugar, salt, and pepper in a small bowl. Brush mixture all over lamb. Transfer to a large resealable plastic bag, and refrigerate at least 6 hours (or up to overnight).
- Meanwhile, make the dipping sauce: Whisk together jelly, vinegar, and the water in a medium bowl until smooth. Fold in mint. (Sauce can be refrigerated, covered, up to 6 hours before serving.)
- Preheat oven to 450 degrees. Bring lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) registers 125 to 130 degrees for medium-rare, 15 to 20 minutes. Remove from oven, and tent with foil. Let rest 10 minutes.
- Just before serving, cut lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.
- Main Dishes, Lamb