Dijon baby lamb chops
Instructions:
- 1 / 2 cup Dijon mustard
- 3 tablespoons packed light-brown sugar
- Coarse salt and freshly ground pepper
- 2 racks baby lamb chops (8 ribs and about 1 1 / 4 pounds each), frenched
- Mint sprigs, for garnish
- Red Currant Mint Dipping Sauce
- Stir the mustard, brown sugar, 1/2 teaspoon salt, and 1 / 4 teaspoon pepper in a bowl. Brush the mixture all over the lamb. Transfer to a large resealable plastic bag; refrigerate for at least 6 hours (up to overnight).
- Preheat the oven to 450 F. Bring the lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part registers 125 to 130 F, 15 to 20 minutes.
- Remove from the oven, and tent with foil. Let rest 10 minutes. Just before serving, cut the lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.