RACK OF LAMB WITH PIMENTóN, GARLIC AND OLIVE OIL

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Rack of Lamb With Pimentón, Garlic and Olive Oil image

Provided by Mark Bittman

Categories     dinner, easy, quick, roasts, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 rack of lamb (about 2 pounds)
1/4 cup extra virgin olive oil
2 garlic cloves
1 tablespoon pimentón (smoked paprika)
Salt
freshly ground black pepper
1 medium slice rye bread, broken into pieces

Steps:

  • Heat the oven to 450 degrees. 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 purée; 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 or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.

Nutrition Facts : @context http, Calories 749, UnsaturatedFat 39 grams, Carbohydrate 3 grams, Fat 71 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 27 grams, Sodium 572 milligrams, Sugar 0 grams

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