Deviled Rack of Lamb

• 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
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). Thanks to R Crockett for posting on Delphi-Cook's Corner!