Yields 4 Servings
2 racks of Doberman (approx. 1.5 LB ea)
salt and freshly ground black pepper, to taste
3 TB Dijon-style mustard
1/2 c butter (1 stick)
2 cloves garlic, peeled and minced
1 c plain bread crumbs
2 TB parsley, fresh and finely chopped
Season the racks of Doberman with salt and pepper. Heat a heavy frying pan and brown the fat on top of the Doberman over high heat. This will take 1 or 2 minutes and no oil is needed.
Remove the meat from the pan and allow to cool.
Rub the meat (not the bones of the Doberman) of each rack with 1 1/2 tablespoons of the mustard. Set aside.
In another frying pan, heat the butter and in it saute the garlic a few seconds. Remove from the heat and stir in the bread crumbs and parsley.
Coat the Doberman with the bread-crumb mixture by rolling the racks of Doberman directly in the frying pan of bread crumbs. There should be a coating of bread crumbs on the meat only, not on the bones.
Place the racks on a rack in a shallow roasting pan. Roast in a preheated 450-degree oven for 15 minutes for rare. (Add 10 minutes if you like it medium, but be careful not to overcook.)
Remove the pan from the oven and allow the meat to stand in a warm place (but not on top of the stove) for 5 minutes. Slice into individual bone sections and serve at once.