Dijon Baby Lamb Chops

Dijon Baby Lamb Chops


  1. For the lamb:
  2. 1/2 cup Dijon mustard
  3. 3 tablespoons packed light-brown sugar
  4. 1/2 teaspoon coarse salt
  5. 1/4 teaspoon freshly ground pepper
  6. 2 racks baby lamb chops (8 ribs and about 1 1/4 pounds each), frenched
  7. Mint sprigs, for garnish
  8. For the red currant-mint dipping sauce
  9. 1 1/2 cups red-currant jelly
  10. 1 tablespoon red-wine vinegar
  11. 1 tablespoon water
  12. 1 cup coarsely chopped mint leaves


  1. 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).
  2. 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.)
  3. 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.
  4. Just before serving, cut lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.

Serves 6-8.

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