Deviled Rack of Lamb
Yield
4 servingsPrep
5 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
rack of lamb
2-2 1/2 lbs each, 7-8 chops per rack |
*
|
| 2 | tablespoons | vegetable oil |
|
| 4 | teaspoons |
prepared mustard
coarse-grained |
|
| 1 | teaspoon |
rosemary leaves
dried, crushed |
|
| ½ | teaspoon | kosher salt |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¾ | cup |
cracker crumbs
6-8 saltines, finely ground or matzoh or dry bread crumbs |
* |
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Directions
Place oven rack on center level.
Heat oven to 500 degrees F.
Place the racks of lamb in a 14 x 12 x 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.
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