Friday, July 16, 2010
Pimentón rubbed lamb rack (Spain)
This is a very simle recipe, getting its unique flavor from the use of the spanish pimentón: essentially a deep-flavored spanish smoked paprika. One can usually find 3 varities of pimentón: dulce (sweet), picante (spicy) and ahumado (extra smoky). For this dish I prefer the latter.
Preparation: rub a frenched lamb rack with a good amount of pimentón (2-3 tablespoons) dissolved in olive oil. Add some thinly sliced garlic to the matinade and leave to rest for a while. Choose a frying pan that can go into the oven (I would not use a non-stik pan for this) and heat it up on the stove. Brown the lamb rack for 3' on each side, starting with the fat side down and finishing with the fat side up (take care not to burn the surface). Transfer to a pre-heated 375 F oven and finish cooking for 13-15 minutes, or until medium-rare. Leave to rest 5-10' before portioning!
Side dishes: Our favorite side dishes include a seasonal mixed sallad and oven-roasted baby potatoes. Choose small potatoes and cook them in salted, boiling water 3/4 of the way. Slice them longitudinally, place them on a flat grill pan, and drizzle them with olive oil. Add a few cloves of garlic and rosemary, salt and pepper and roast them in the oven under the grill until crispy and deliciuos. Sprinkle some salt and serve.