Marinated Rack of Lamb with Mustard and Vinegar

1. 1

   Whisk mustard, vinegar, oil, garlic and brown sugar in medium bowl to blend.

2. 2

   Place lamb in 13 x 9 x 2-inch glass baking dish.

3. 3

   Spread marinade over each lamb rack.

4. 4

   Cover dish with plastic wrap and refrigerate lamb overnight.

5. 5

   Preheat oven to 425F.

6. 6

   Transfer lamb to rimmed baking sheet; reserve marinade.

7. 7

   Sprinkle lamb with salt and pepper.

8. 8

   Roast lamb to desired doneness, basting occasionally with reserved marinade, about 25 minutes for medium-rare.

9. 9

   Cut lamb between bones into chops.

10. 10

    Divide chops among 4 plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.