Rack of Lamb With Pimentón, Garlic and Olive Oil
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1rack of lamb (about 2 pounds)
- ¼cup extra virgin olive oil
- 2garlic cloves
- 1tablespoon pimentón (smoked paprika)
- Salt
- freshly ground black pepper
- 1medium slice rye bread, broken into pieces
Nutritional analysis per serving (4 servings)
749 calories; 71 grams fat; 27 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 6 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 25 grams protein; 572 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
Have you checked you oven temp? Or maybe your ribs are too big? I used fairly small chops and found that the crust got a bit burnt (not much), but that only added great texture contrast and flavor. The lamb came out on the rare side of medium rare - if you like your lamb closer to medium than this is probably not a recipe for you because I can see how the crust would become inedibly burnt. I am doing again for Easter this year. I thought they were perfect. Hope this helps.
lamb must be at room temp before cooking...take out of fridge 1 hour ahead. Better spice combo - rosemary & garlic. If it's not cooked thru but outside is burning put foil tent on top.
cooking times don't work. 18/20 at hot oven breadcrumbs are burning and lamb is raw. Help. second time failing here
Temperature worked perfectly with a smallish rack just over 1 pound. I did let it warm up before cooking. Delicious
I liked this a lot. We had a small rack- 1.15 Lbs and cooked it at 450 vs the 500 mentioned in the video- ended up taking about 30 minutes. Our oven runs cool so maybe it was only 435. Pulled it from the oven when the meat was at 125F and it rose to 135F after resting for 10' and was perfect. The bread/crust was a little burned on the top, but generally delicious :)
Followed recipe exactly - 450 for 18 min -lamb was barely warm although my oven probe said 125. I did use a small. very well trimmed rack and I wonder if that caused issues
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