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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.

Source: Martha Stewart Living, December 2006
Servings

Ingredients

For the Lamb

For the Red Currant-Mint Dipping Sauce

Directions

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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