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+--- Thread: Deviled Rack of Lamb (/showthread.php?tid=181790)
Deviled Rack of Lamb - tubeN2 - 01-25-2005
[li]2 racks of lamb [li](2-2 1/2 lbs each, 7-8 chops per rack) [li]2 tablespoons vegetable oil [li]4 teaspoons coarse-grained mustard [li]1 teaspoon dried rosemary -- crushed [li]1/2 teaspoon kosher salt [li]1/2 teaspoon freshly ground black pepper [li]3/4 cup cracker crumbs (6 to 8 saltines) -- finely ground [li]or matzoh or dry bread crumbs[/li]
Place oven rack on center level. Heat oven to 500 degrees.
Place the racks of lamb in a 14-by-12-by-2-inch roasting pan.
Whisk together the oil, mustard, rosemary, salt and pepper in a small bowl. Coat both sides of the racks with the mixture. Pat on a layer of bread or cracker crumbs.
Roast 20 minutes for rare. Let stand 5 minutes before carving.