Rack of Lamb With Pimentón, Garlic and Olive Oil

5.0(252)

by Mark Bittman

Dinner, Easy, Quick, Roasts, Main Course

Servings

4 servings

Total time

30 min

Calories / serving

749 kcal

Ingredients (7)

serves

Instructions (2 steps)

01Heat 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.
02Put 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.

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Rich recipe — supports nutrition-aware planning.