*  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).