Rack of Lamb with Pimenton, Garlic and Olive Oil

Name: Rack of Lamb with Pimenton, Garlic and Olive Oil
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 35 min

Prep: 10 min
Inactive: 5 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 10 min
Inactive: 5 min
Cook: 20 min

Yield: 4 servings

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.

Rack of Lamb with Pimenton, Garlic and Olive Oil

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