Rack of Lamb With Pimenton, Garlic and Olive Oil

1. 1

   Heat the oven to 450 degrees.

2. 2

   Trim the lamb of excess fat, but leave a layer of fat over the meat.

3. 3

   Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.

4. 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. 5

   Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper.

6. 6

   Put it in a roasting pan and into the oven; roast for 18 to 20 minutes.

7. 7

   Insert an instant-read meat thermometer straight in from one end into the meatiest part.

8. 8

   If it reads 125 degrees or more, remove the lamb immediately.

9. 9

   If it reads less, put the lamb back for 5 minutes, no more.

10. 10

    Remove and let sit for 5 minutes.

11. 11

    Serve, separating the ribs by cutting down straight through them.

* Per serving · 4 servings · Values may vary.

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