3 people want to try | 12 have favorited
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 2-inch glass baking dish. Spread marinade over each lamb rack. Cover dish with plastic wrap and refrigerate lamb overnight. Preheat oven to 425F. 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. Serves 4. Bon App?tit December 1997 R.S.V.P.; Old City House Inn & Restaurant, St. Augustine FL Posted to recipelu-digest by Sandy
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Marinated Rack of Lamb with Mustard and Vinegar. Be the first to review it!
BigOven makes mealtime easy!
You may also enjoy:
There are no reviews yet. Be the first!