Deviled Rack of Lamb

Description
Purchased from the Colvin Estate in Little Rock, Arkansas in 1989. Date and source unknown.

Ingredients

 * 2 racks of lamb, 7-9 chops per rack
 * 2 tablespoons vegetable oil
 * 4 teaspoons coarse-grained mustard
 * 1 teaspoon crushed dried rosemary
 * ½ teaspoon kosher salt
 * ½ teaspoon freshly ground black pepper
 * ¾ cup cracker crumbs

Directions

 * 1) Place oven rack on center level.
 * 2) Heat oven to 500 degrees.
 * 3) Place the racks of lamb in a 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 30 minutes and let stand 5 minutes before carving.

Contributed by
Cat's Recipes Y-Group