Rack Of Lamb With Pimenton, Garlic And Olive Oil
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Heat the oven to 450 degrees F
2
Trim the lamb of excess fat, but leave a layer of fat over the meat
3
Cut about halfway down the bones between the chops; this allows the meat between them to become crisp
4
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
5
Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper
6
Put it in a roasting pan and into the oven; roast for 18 to 20 minutes
7
Insert an instant-read meat thermometer straight in from one end into the meatiest part
8
If it reads 125 degrees F or more, remove the lamb immediately
9
If it reads less, put the lamb back for 5 minutes, no more
10
Remove the lamb and let sit for 5 minutes
11
Serve, separating the ribs by cutting down straight through them