Rack of Lamb

Ingredients

• 2 racks of lamb, fat removed above the eye
• 2 tablespoons vegetable oil
• 4 teaspoons coarse-grain mustard
• 1 tablespoon dried rosemary, crushed
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¾ cups matzoh meal

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    1528 calories; 139 grams fat; 60 grams saturated fat; 0 grams trans fat; 58 grams monounsaturated fat; 11 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 58 grams protein; 301 milligrams cholesterol; 396 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

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. Coat both sides of the racks with the mixture. Pat on a layer of matzoh meal.
4. Roast about 20 minutes for rare. Let stand five minutes.