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.
This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
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. (Sauce can be refrigerated, covered, up to 6 hours before serving.)
- 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.
Rather than serving all the lamb chops at once, leave the second rack loosely tented with foil to leave them warm and juicy. Refill the platter as needed, cutting from the rack just beforehand.
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