Recipe courtesy of Mark Bittman
Rack of Lamb with Pimenton, Garlic and Olive Oil
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 976
- Total Fat
- 92
- Saturated Fat
- 36
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 33
- Cholesterol
- 172
- Sodium
- 572
- Total: 35 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 20 min
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
- 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.