Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

November 2018

Lamb Recipes

Mexican Recipes

Easy Nachos

Easy Nachos Recipe
1 pk Tortilla chips (8 oz) 1 pk Velveeta Shredded Process Cheese food (8 oz) 8 oz Pace Thick and am...

read more

Deviled Rack Of Lamb Recipe

Deviled Rack Of Lamb recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Deviled Rack Of Lamb recipe  PDF



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 mi ture. 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

Deviled Rack Of Lamb recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
394 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Deviled Rack Of Lamb recipe  PDF   Lamb recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Impossible Banana Cream

New Cooking Recipes

Lobster and Mango Cocktail
Lobster and Mango Cocktail Recipe


1/3 cup mayonnaise 1/3 cup plain yogurt 2 tablespoons cognac 1 tablespoon ketchup 1 tablespoon fresh lemon juice or to taste four 1 1/2 pound live lobsters 3 firm ripe mangoes 1 cup finely diced celery 4 whole belgian endives plus 12 leaves for garnish 3 tablespoons minced fresh chives plus 24 whole chives for garnish In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill the sauce, covered. Plunge the lobsters into a large kettle of boiling salted water and boil th...

Cooking Magazines: Cocktail Recipes » November 2018   Cocktail recipes RSS   New

Dish Of The Day

Barbeque Sauce

Barbeque Sauce Recipe
1 c Catsup 1/2 c Onion finely chopped 1/3 c Water 1/4 c Butter 1 tb Paprika 1 ts Brown Suga...
read more

Category: » Crockpot Recipes

View more dishes

>