Doesn’t this rack of lamb look terrific? Maybe Christmas dinner is at your house this year. If you are looking for something easy, delicious and elegant, serve this up: “rack of lamb with garlic and pimenton.” This easy and fragrant lamb recipe is from the NY Times Minimalist. It has two easy steps and I’m pretty sure it will look fabulous with a taste to match.
1. Cut 1-2 inches into each rib (allows it to crisp between the ribs). Combine chopped garlic, pimenton (smoked paprika), rye bread crumbs, salt, freshly ground black pepper and 1/4 c. olive oil. Rub on meat.
2. Bake at 500 for 20 minutes. Eight ribs will serve four for Christmas Eve dinner.
We don’t eat meat often at my house, but we like to prepare something special when we do. Also, we have a Muslim grocery store nearby that specializes in lamb. This seems like it would be good served with couscous or maybe resting on a serving of herbed squash or zuchini. We’ll try it and let you know . . .
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