Rack of Lamb With Pimenton, Garlic and Olive Oil

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

1. Heat the oven to 450 degrees.
2. Trim the lamb of excess fat, but leave a layer of fat over the meat.
3. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.
4. 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.
5. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper.
6. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes.
7. Insert an instant-read meat thermometer straight in from one end into the meatiest part.
8. If it reads 125 degrees or more, remove the lamb immediately.
9. If it reads less, put the lamb back for 5 minutes, no more.
10. Remove and let sit for 5 minutes.
11. Serve, separating the ribs by cutting down straight through them.

rack of lamb, extra virgin olive oil, garlic, paprika, salt, freshly ground black pepper, bread

Taken from cooking.nytimes.com/recipes/1013395 (may not work)