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Marinated Rack of Lamb with Mustard and Vinegar

1/4 c Dijon mustard
1/4 c Raspberry or red wine vinegar
1/4 c Olive oil
1/4 c Chopped garlic
2 tb Golden brown sugar
2 Racks of lamb; 1 1/3- to 1 1/2-pound

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 425F. 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.

Serves 4.

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