2    Trimmed lamb racks

           - 8 ribs each
    1/4 c  Olive oil

    2/3 c  Red wine vinegar

      1 ts Minced garlic

      1 ts Ground coriander

      1 ts Kosher salt

      1 ts 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
  lamb.