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| 1/4 Tasse | dijon mustard |
| 1/4 Tasse | Raspberry or red wine vinegar |
| 1/4 Tasse | olive oil |
| 1/4 Tasse | garlic chopped |
| 2 Esslöffel | Golden brown sugar |
| 2 | Racks of lamb; 1 1/3- to 1 1/2-pound |
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Begin marinating the lamb one day ahead.
Whisk mustard, vinegar, oil, garlic and brown sugar in medium bowl to blend. Place lamb in 13 x 9 x 2-inch glass baking dish. Spread marinade over each lamb rack. Cover dish with plastic wrap and refrigerate lamb overnight.
Preheat oven to 425°F. Transfer lamb to rimmed baking sheet; reserve marinade. Sprinkle lamb with salt and pepper. Roast lamb to desired doneness, basting occasionally with reserved marinade, about 25 minutes for medium-rare. Cut lamb between bones into chops. Divide chops among 4 plates and serve.
Augustine Fl
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