Recipe courtesy of Mark Bittman

Rack of Lamb with Pimenton, Garlic and Olive Oil

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

CCMI1 rack of lamb (about 2 pounds)

1/4 cup extra-virgin olive oil

2 cloves garlic

1 tablespoon pimenton (smoked paprika)

Salt and freshly ground black pepper

1 medium slice rye bread, broken into pieces

Directions

  1. Heat the oven to 450 degrees F. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.
  2. Put the oil, garlic, paprika, and a sprinkle of salt and pepper in a food processor and puree; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees F or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove the lamb and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.