Instructions: Note: Begin marinating the lamb one day ahead.

Whisk mustard, vinegar, oil, garlic and brown sugar in medium bowl to blend. Place lamb in 13- by 9- by 2-inch glass baking dish. Spread marinade over each lamb rack. Cover dish with plastic wrap and refrigerate lamb overnight.

Preheat oven to 425 degrees. 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.

This recipe yields 4 servings.

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