Marinated Rack of Lamb with Mustard and Vinegar

• 1/4 cup Dijon mustard
• 1/4 cup raspberry or red wine vinegar
• 1/4 cup olive oil
• 1/4 cup chopped garlic
• 2 tablespoons golden brown sugar
• 2 1 1/3- to 1 1/2-pound racks of lamb

1. Whisk mustard, vinegar, oil, garlic and brown sugar in medium bowl to blend.
2. Place lamb in 13 x 9 x 2-inch glass baking dish.
3. Spread marinade over each lamb rack.
4. Cover dish with plastic wrap and refrigerate lamb overnight.
5. Preheat oven to 425F.
6. Transfer lamb to rimmed baking sheet; reserve marinade.
7. Sprinkle lamb with salt and pepper.
8. Roast lamb to desired doneness, basting occasionally with reserved marinade, about 25 minutes for medium-rare.
9. Cut lamb between bones into chops.
10. Divide chops among 4 plates and serve.

dijon mustard, raspberry, olive oil, garlic, golden brown sugar, lamb

Taken from www.epicurious.com/recipes/food/views/marinated-rack-of-lamb-with-mustard-and-vinegar-4524 (may not work)