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Deviled Rack of Lamb

2 Racks of lamb (2-2 1/2 lbs each, 7-8 chops per rack)
2 tb Vegetable oil
4 ts Coarse-grained mustard
1 ts Dried rosemary; crushed
1/2 ts Kosher salt
1/2 ts Freshly ground black pepper
3/4 c 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.

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