Best 2 Rack Of Lamb With Pimentón Garlic And Olive Oil Recipes
Indulge in a culinary journey with our succulent rack of lamb, expertly prepared with a tantalizing trio of pimentón, garlic, and olive oil. This delectable dish is a symphony of flavors, where the smoky paprika (pimentón) mingles harmoniously with the aromatic garlic and rich olive oil, creating a savory crust that seals in the lamb's natural juices. Roasted to perfection, the rack of lamb emerges from the oven, exuding an enticing aroma that promises a feast for the senses. Accompanying this main course are three delectable recipes that complement the lamb's robust flavors: a refreshing tomato and cucumber salad with a tangy dressing, a creamy and flavorful roasted eggplant dip, and a vibrant gremolata that adds a burst of herbal freshness.
Here are our top 2 tried and tested recipes!
RACK OF LAMB WITH PIMENTON, GARLIC AND OLIVE OIL
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees F. 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 puree; 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 F or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove the lamb and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.
RACK OF LAMB WITH PIMENTóN, GARLIC AND OLIVE OIL
Provided by Mark Bittman
Categories dinner, easy, quick, roasts, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : @context http, Calories 749, UnsaturatedFat 39 grams, Carbohydrate 3 grams, Fat 71 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 27 grams, Sodium 572 milligrams, Sugar 0 grams
Tips:
- To ensure even cooking, bring the rack of lamb to room temperature before searing.
- Sear the lamb over high heat to create a flavorful crust.
- Reduce the heat and cook the lamb slowly to prevent it from drying out.
- Use a meat thermometer to ensure that the lamb is cooked to your desired doneness.
- Let the lamb rest for a few minutes before carving to allow the juices to redistribute.
- Serve the lamb with a flavorful sauce, such as the pimentón-garlic-olive oil sauce.
Conclusion:
This rack of lamb with pimentón-garlic-olive oil is a flavorful and impressive dish that is perfect for a special occasion. The combination of spices and herbs creates a delicious crust on the lamb, while the pimentón-garlic-olive oil sauce adds a rich and tangy flavor. This dish is sure to be a hit with your guests.
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