Recipe courtesy of Mark Bittman
Save Recipe Print
Total:
35 min
Prep:
10 min
Inactive:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

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.

Categories:

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Marinated Lamb Chops

Recipe courtesy of Ellie Krieger

Grilled Lamb Meatball Flatbread with Grilled Tomato Sauce

Recipe courtesy of Valerie Bertinelli

Rack of Lamb

Recipe courtesy of Ina Garten

Rack of Lamb

Recipe courtesy of Ina Garten

Roast Rack of Lamb

Roasted Rack of Lamb

Recipe courtesy of Michael Symon

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories