Best Rack Of Lamb With Smoked Paprika Recipes

RACK OF LAMB WITH PIMENTON, GARLIC AND OLIVE OIL

Rack of Lamb with Pimenton, Garlic and Olive Oil image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

CCMI1 rack of lamb (about 2 pounds)
1/4 cup extra-virgin olive oil
2 cloves garlic
1 tablespoon pimenton (smoked paprika)
Salt and freshly ground black pepper
1 medium slice rye bread, broken into pieces

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.

GRILLED RACKS OF LAMB WITH SMOKY SEASONINGS

Grilled Racks of Lamb With Smoky Seasonings image

Provided by Florence Fabricant

Categories dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 teaspoon smoked Spanish paprika
1/2 teaspoon ground chipotle chilies
1 tablespoon minced fresh mint leaves
1 tablespoon fresh thyme leaves
3 tablespoon extra virgin olive oil
2 racks of lamb, Frenched, chine bone removed
2 tablespoons red wine vinegar
2 tablespoons dry red wine
Salt and freshly ground black pepper

Steps:

Mix paprika, chilies, mint, thyme and 1 tablespoon olive oil to make a paste. With a sharp knife, make cuts about an inch deep at top end of racks, where chops can be separated; cut as if you were starting to slice rack into individual chops. Place about a half-teaspoon of spice and herb mixture into each cut.
Place racks in a shallow dish, combine remaining olive oil with vinegar and wine, and pour mixture over racks. Turn racks to coat and marinate 2 to 3 hours, turning once or twice.
Heat charcoal or gas grill. When coals are hot but not flaming, or gas grill is about 600 degrees, place racks on grill, fat side down. Sear about 2 minutes, turn, and cook about 20 minutes. Cover briefly if meat flames up. For medium rare, instant-read thermometer should read 120 degrees. Alternatively, racks can be roasted in a 450-degree oven for about 25 minutes.
Remove meat from grill or oven. Allow to rest 10 minutes, carve into individual chops and serve.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 10 grams, Sodium 201 milligrams, Sugar 0 grams