marinated-rack-of-lamb-with-mustard-and-vinegar-4524.json

{
    "directions": [
        "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 425\u00b0F. 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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Garlic",
        "Mustard",
        "Roast",
        "Vinegar",
        "Rack of Lamb",
        "Winter"
    ],
    "title": "Marinated Rack of Lamb with Mustard and Vinegar",
    "url": "http://www.epicurious.com/recipes/food/views/marinated-rack-of-lamb-with-mustard-and-vinegar-4524"
}