Dijon Baby Lamb Chops with Red Currant-Mint Dipping Sauce

29 Ratings
  • 5 5
  • 4 2
  • 3 11
  • 2 8
  • 1 3
  • 29 Ratings

When buying the racks of lamb, be sure to ask the butcher to "french" (or trim away meat and fat from) the bones.

Martha Stewart Living, December 2006

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
8
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Ingredients

For the Lamb
For the Red Currant-Mint Dipping Sauce

Directions

  • 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).

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  • 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.

Cook's Notes

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. Sauce can be refrigerated, covered, up to 6 hours before serving.

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Reviews

29 Ratings
  • 5 5
  • 4 2
  • 3 11
  • 2 8
  • 1 3
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