Lamb recipes
Deviled Rack of Lamb
2 Racks of lamb (2-2 1/2 lbs each, 7-8 chops per rack)
2 tb Vegetable oil
4 ts Coarse-grained mustard
1 ts Dried rosemary; crushed
1/2 ts Kosher salt
1/2 ts Freshly ground black pepper
3/4 c Cracker crumbs (6 to 8 saltines) -- finely ground
Or matzoh or dry bread crumbs

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.

Print this recipe