Title: Deviled Rack of Lamb
Categories: Meat Check
Yield: 1 Servings

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.

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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