Sheep outnumber Australians by 3 to 1, so it’s no surprise lamb is popular on restaurant menus and in Aussie homes. This elegant entrée can be on the dinner table in less than 30 minutes. We like to serve extra virgin olive oil on the side so it can be drizzled on the meat like a sauce.
- 1 rack of lamb (about 2 pounds)
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh rosemary needles
- 3 garlic cloves, peeled and coarsely chopped
- 1 tablespoon pimentón (Spanish smoked paprika)
- Coarse salt (kosher or sea) and freshly ground black pepper
- 1 medium slice rye bread, broken into pieces
Heat the oven to 450°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.
Place the lamb in a shallow roasting pan. Put the oil, garlic, rosemary, paprika, and salt and pepper (about 1/2 teaspoon each) 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.
Roast the lamb for 18 to 20 minutes, then insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125°F or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove the lamb from the oven and let it rest for 5 minutes. Serve, separating the ribs by cutting down straight through them.
Serves 4 — Recipe adapted from today.com