*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Trimmed lamb racks
                         - 8 ribs each
      1/4   c            Olive oil
      2/3   c            Red wine vinegar
    1       t            Minced garlic
    1       t            Ground coriander
    1       t            Kosher salt
    1       t            Ground black pepper
      1/2   lb           Bacon -- cut in 3/4-in pieces
      1/2   c            Low-sodium chicken broth
    1       tb           Dijon mustard
   HAVE YOUR BUTCHER TRIM the racks, exposing the bone.
   Remove the outer layer of fat and discard. Lay the
   racks in a glass dish and sprinkle with 1 tablespoon
   oil, 1/4 cup vinegar, garlic, coriander, salt and
   pepper. Cover and let stand at room temperature for 1
   hour. Preheat oven to 450F. Pat racks dry and place
   fat side up in a roasting pan. Place in oven for 10
   minutes, reduce heat to 350F and continue to roast
   another 15 minutes for medium rare, 18 to 20 minutes
   for medium. Meanwhile, place the bacon in a 10-inch
   skillet over medium heat and cook 3 to 4 minutes. Set
   the skillet aside. Remove the lamb from the oven and
   pour out the fat. Add chicken broth and stir to
   dissolve and scrape up any brown bits that have stuck
   to the bottom of the pan. Pour liquid into the skillet
   with the bacon. When it’s time to put dinner on the
   table, cut the racks into chops and arrange them on a
   platter. Pour any juices from the lamb into the
   saucepan. Place the skillet over high heat, bring to a
   boil and add the mustard. Remove from the heat, beat
   in the rest of the oil and pour the sauce over the
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