Reviews Add Rating & Review 29 Ratings 5 star values: 5 4 star values: 2 3 star values: 11 2 star values: 8 1 star values: 3
Back to Dijon Baby Lamb Chops with Red Currant-Mint Dipping Sauce All Reviews for Dijon Baby Lamb Chops with Red Currant-Mint Dipping Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 mla102556_1206_lamb.jpg
Ingredients 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
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.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 mla102556_1206_lamb.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
mla102556_1206_lamb.jpg
mla102556_1206_lamb.jpg
Ingredients
Ingredients
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
1 1/2 cups red-currant jelly 1 tablespoon red-wine vinegar 1 tablespoon water 1 cup coarsely chopped mint leaves
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).
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.
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.
Reviews
Add Rating & Review 29 Ratings 5 star values: 5 4 star values: 2 3 star values: 11 2 star values: 8 1 star values: 3
Reviews
Add Rating & Review 29 Ratings 5 star values: 5 4 star values: 2 3 star values: 11 2 star values: 8 1 star values: 3
Add Rating & Review
29 Ratings 5 star values: 5 4 star values: 2 3 star values: 11 2 star values: 8 1 star values: 3
29 Ratings 5 star values: 5 4 star values: 2 3 star values: 11 2 star values: 8 1 star values: 3
29 Ratings 5 star values: 5 4 star values: 2 3 star values: 11 2 star values: 8 1 star values: 3
5 star values: 5 4 star values: 2 3 star values: 11 2 star values: 8 1 star values: 3
All Reviews for Dijon Baby Lamb Chops with Red Currant-Mint Dipping Sauce
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Dijon Baby Lamb Chops with Red Currant-Mint Dipping Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
