Deviled Rack of Lamb

* Exported from MasterCook II *

DEVILED RACK OF LAMB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lamb Rcrockett

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 racks of lamb
(2-2 1/2 lbs each, 7-8 chops per rack)
2 tablespoons vegetable oil
4 teaspoons coarse-grained mustard
1 teaspoon dried rosemary -- crushed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup 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.

Per serving: 646 calories, 67 gm protein, 2 gm
carbohydrates, 39 gm fat, 221 mg cholesterol, 13 gm
saturated fat, 466 mg sodium

The Washington Post 12/20/95


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NOTES : (6 to 8 servings)
Barbara Kafka does not like her rack frenched, although it
is considered more elegant. Just make sure the butcher
removes the chine bone (the backbone) and that he cracks
the rack between the ribs so it can easily be cut into
chops at the table. From "Roasting: A Simple Art" by
Barbara Kafka (Morrow, $25).