Food – The Laziest, Most Delicious Way To Make Rack Of Lamb

This is a great dinner party dish.

Via: Ashley Rodriguez

This is a late-weekday or weekend dinner that I go to about once a month. I found it in the dining section of the New York Times, which I try to read every Wednesday to prepare for weekend cooking. The recipe says it takes 30 minutes; it takes me about 40. The pimentón is the star here so it’s important not to skimp. I’ve forgotten to pick up rye bread more than once, and subbed panko breadcrumbs and it works, but something about the coarseness of the bread just carries it through. — Adam Chandler, 31, writer at Tablet magazine, Brooklyn, NY

Serves 4

INGREDIENTS
1 rack of lamb (about 2 pounds)
1/4 cup 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.

<a href=”http://www.nytimes.com/2010/12/22/dining/22minirex.html?_r=0
“>Get the full recipe at nytimes.com.

Combine olive oil, garlic cloves, smoked paprika, salt and pepper in a food processor.

Combine olive oil, garlic cloves, smoked paprika, salt and pepper in a food processor.

Via: Ashley Rodriguez

Image by Ashley Rodriguez

Add pieces of rye bread and pulse a few more times.

Add pieces of rye bread and pulse a few more times.

Image by Ashley Rodriguez

Trim lamb of excess fat.

Trim lamb of excess fat.

Image by Ashley Rodriguez

Spread paste over the meaty part of the rack.

Spread paste over the meaty part of the rack.

Image by Ashley Rodriguez

Sprinkle with a little more kosher salt and pepper.

Sprinkle with a little more kosher salt and pepper.

Image by Ashley Rodriguez

Roast it for 18-20 minutes in a 450 degree oven.

Roast it for 18-20 minutes in a 450 degree oven.

Image by Ashley Rodriguez

The lamb is done when a thermometer in the meatiest part reads 125 degrees or more.

The lamb is done when a thermometer in the meatiest part reads 125 degrees or more.

Image by Ashley Rodriguez

 

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