Begin marinating the lamb one day ahead.

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?F. 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.

Serves 4.

Bon App?tit December 1997 R.S.V.P.; Old City House Inn & Restaurant, St.
Augustine FL