Dijon Baby Lamb Chops with Red Currant-Mint Dipping Sauce
When buying the racks of lamb, be sure to ask the butcher to "french" (or trim away meat and fat from) the bones.
- Servings: 8
Source: Martha Stewart Living, December 2006
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.
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.