Skip to main content
Epicurious
Cookbooks

Dijon Baby Lamb Chops

Recipe information

  • Yield

    serves 6 to 8

Ingredients

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)

Preparation

  1. 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.

  2. 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.

The cookbook cover with a blue background and fine typeface.
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.
TagsLamb ChopLambMeatMintHerbs & SpicesMainDinnerNut FreeGluten FreeDairy FreeEasyRoastCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.