🫙 From the Spice Rack
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
maineasy
Ingredients6 items
Ingredients
- 2racks of lamb
- 4teaspoons coarse-grained mustard
- 1teaspoondried rosemary -- crushed
- 1/2teaspoonkosher salt
- 1/2teaspoonfreshly ground black pepper
- 3/4cupcracker crumbs (6 to 8 saltines) -- finely
Directions
- 1
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 rosem
- 2
Heat oven to 500 degrees
- 3
Place the racks of lamb in a 14-by-12-by-2-inch roasting pan
- 4
Whisk together the oil, mustard, rosemary, salt and pepper in a small bowl
- 5
Coat both sides of the racks with the mixture
- 6
Pat on a layer of bread or cracker crumbs
- 7
Roast 20 minutes for rare
- 8
Let stand 5 minutes before carving