Recipe - Marinated Rack Of Lamb With Mustard And Vinegar

One fourth cup Dijon mustard
One fourth cup Raspberry or red wine
vinegar
One fourth cup Olive oil
One fourth cup Chopped garlic
2 tablespoon Golden brown sugar
2 Racks of lamb; 1 1/3 to 1
1/2pound

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 2inch 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
mediumrare. 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 recipeludigest by Sandy sandysno@pctech.net on Mar 16, 1998