Dijon Baby Lamb Chops

• 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 CurrantMint Dipping Sauce (recipe follows)
• 1 1/2 cups red currant jelly
• 1 tablespoon red-wine vinegar
• 1 cup coarsely chopped mint leaves
• (makes about 1 1/2 cups)

1. Stir the mustard, brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
2. Brush the mixture all over the lamb.
3. Transfer to a large resealable plastic bag; refrigerate for at least 6 hours (up to overnight).
4. Preheat the oven to 450F.
5. Bring the lamb to room temperature.
6. Transfer to a rimmed baking sheet.
7. Roast until golden brown and an instant-read thermometer inserted into the thickest part registers 125 to 130F, 15 to 20 minutes.
8. Remove from the oven, and tent with foil.
9. Let rest 10 minutes.
10. Just before serving, cut the lamb racks into individual chops.
11. Garnish with mint sprigs.
12. Serve with dipping sauce.
13. Whisk the jelly, vinegar, and 1 tablespoon water in a medium bowl until smooth.
14. Fold in the mint.
15. The sauce can be refrigerated in an airtight container up to 6 hours.

dijon mustard, lightbrown sugar, salt, lamb chops, sprigs, red currantmint dipping sauce, red currant, redwine vinegar, mint leaves

Taken from www.epicurious.com/recipes/food/views/dijon-baby-lamb-chops-392261 (may not work)