Dijon Baby Lamb Chops with Red Currant-Mint Dipping Sauce

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.