February 27, 2004 • Page Image 51
…zr2 JEWISH ACADEMY of Metropolitan Detroit pounds), bones and meat trimmed of most of the fat 1/4 cup Dijon mustard 1 cup plain breadcrumbs 1/2 cup finely chopped pecans 1/4 cup balsamic vinegar Preheat oven to 400°F. Arrange the racks, bone side up, on a baking sheet and•roast for 10 minutes. Remove from heat and cool until ready to serve (this may be done up to a day ahead). Before finishing, spread the meaty portions of the rack of lamb ...…

















































