Ingredients

serves 6 to 8

　　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 (recipe follows)

　　

Red Currant–Mint Dipping Sauce

1 1/2 cups red currant jelly

　　1 tablespoon red-wine vinegar

　　1 cup coarsely chopped mint leaves

　　(makes about 1 1/2 cups)

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.