A rack of lamb is adequate for four servings. This is
especially true when it’s served with side dishes and
topped with the pimentón and bread-crumb mixture, which
packs enough punch that you won’t need as much meat to
Cook Time: 30 minutes
1 rack of lamb (about 2 pounds)
1/4 cup of extra virgin olive oil
2 garlic cloves
1 tablespoon pimentón (smoked paprika)
Salt and freshly ground black pepper
1 medium slice rye bread, broken into pieces
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.