Rack of Lamb

• 2 racks of lamb, fat removed above the eye
• 2 tablespoons vegetable oil
• 4 teaspoons coarse-grain mustard
• 1 tablespoon dried rosemary, crushed
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cups matzoh meal

1. Preheat conventional oven to 500 degrees.
2. Place racks in roasting pan so that only the bones overlap.
3. Whisk oil, mustard, rosemary, salt and pepper together in a small bowl.
4. Coat both sides of the racks with the mixture.
5. Pat on a layer of matzoh meal.
6. Roast about 20 minutes for rare.
7. Let stand five minutes.

lamb, vegetable oil, coarsegrain mustard, rosemary, kosher salt, freshly ground black pepper, matzoh meal

Taken from cooking.nytimes.com/recipes/9914 (may not work)