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How To make 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
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
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Milk
1/2 Tbsp Seasoned Salt
1/2 Tbsp Paprika
1 Tsp Pepper
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Oregano
1/2 Tsp Cumin
1/2 Cup Bread Crumbs
1/4 Cup Grated Parmesan
1 Tbsp Minced Garlic
1 Tbsp Rosemary
1 Tbsp Parsley
1/4 Tsp Salt
1/4 Tsp Pepper
2 Tbsp Olive Oil
1 Tbsp Dijon Mustard
Mashed Potatoes:
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4 Tbsp Butter
1 Cup Heavy Cream
2 Prigs Rosemary
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1/4 Cup Sour Cream
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1/2 Tsp Salt
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1/3 Cup Grated Parmesan Cheese
1 Tbsp Butter
1-2 Tbsp Olive Oil
1/2 Tsp Salt
1/4 Tsp Garlic Powder
1/4 Tsp Black Pepper
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00:00 Introduction
00:08 Leg of Lamb
02:20 Lamb Chops
03:54 Rack of Lamb
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3 of the Best Ways to Cook Delicious Lamb Meat at Home | You Can Cook That | Allrecipes.com