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