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Thursday, March 30, 2017

Rack of Lamb With Pimenton Garlic and Olive Oil







Mark Bittman  
  Time 30 minutes 
 Yield 4 servings 
Featured in: Rack Of Lamb With Pimentón, Garlic And Olive Oil.

Ingredients
1 rack of lamb (about 2 pounds)
¼ cup extra virgin olive oil
2 garlic cloves
1 tablespoon pimentón (smoked paprika)
 Salt
 freshly ground black pepper
1 medium slice rye bread, broken into pieces

Preparation
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.
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.

Nutritional analysis per serving (4 servings)
986 calories; 91 grams fat; 36 grams saturated fat; 42 grams monounsaturated fat; 7 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber;  33 grams protein; 172 milligrams cholesterol; 166 milligrams sodium

http://cooking.nytimes.com/recipes/1013395-rack-of-lamb-with-pimenton-garlic-and-olive-oil

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