Deviled Rack of Lamb

• 2 each rack of lamb 2-2 1/2 lbs each, 7-8 chops per rack
• 2 tablespoons vegetable oil
• 4 teaspoons prepared mustard coarse-grained
• 1 teaspoon rosemary leaves dried, crushed
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper freshly ground
• 3/4 cup cracker crumbs 6-8 saltines, finely ground or matzoh or dry bread crumbs

1. Place oven rack on center level.
2. Heat oven to 500 degrees F.
3. Place the racks of lamb in a 14 x 12 x 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.

rack of lamb, vegetable oil, rosemary, kosher salt, black pepper, cracker crumbs

Taken from recipeland.com/recipe/v/deviled-rack-of-lamb-44854 (may not work)