Recipe information
Yield
serves 6 to 8
Ingredients
Red Currant–Mint Dipping Sauce
Preparation
Step 1
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).
Step 2
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.
Red Currant–Mint Dipping Sauce
Step 3
Whisk the jelly, vinegar, and 1 tablespoon water in a medium bowl until smooth. Fold in the mint. The sauce can be refrigerated in an airtight container up to 6 hours.
