Rack of Lamb With Pimenton
This recipe for rack of lamb is adapted from a blast-from-the past 2010 New York Times recipe by Mark Bittman. It is not an authentic Spanish dish, but let's face it - the joy of cooking includes incorporating traditional ingredients from one cuisine in something new. Smoked pimenton from The Spanish Table makes it just perfect.
This recipe is adapted from a blast-from-the past 2010 New York Times recipe by Mark Bittman. It is not an authentic Spanish dish, but let's face it - the joy of cooking includes incorporating traditional ingredients from one cuisine in something new. In this case, Mark Bittman took the traditional persillade used on rack of lamb and morphed it with the Spanish "migas", to, as he writes "play around with it, to make it less conservative but not so crazy that it overshadowed the tender, luxurious lamb rack. I thought about the formula and how it was related to migas, the Spanish mixture of bread crumbs and chorizo. This thinking led me to change a couple of ingredients, and the result was a pretty great roast lamb dish." We love that and toast a nice Ribera del Duero red to Mark's genius!
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