Another simple recipe, for which '
particularly important to use only top quality ingredients'. The heart of the marinade and '
a powder of smoked sweet peppers produced in Spain, in Extremadura region
. The variant 'note and' probably '
pimentón de la Vera (PDO),' but you can still find similar
quite easily in both Europe and the USA. Usually found for sale 3
variety 'of' paprika ':' dulce ', 'Picante' or 'ahumado' (smoked).
For this recipe I prefer the latter variety 'taste more' intense.
Preparation: Rub the loin 'of lamb with 2-3 tablespoons of paprika in
powder, dissolved in olive oil. Add salt and garlic to the marinade and let stand
chopped for 15-20 minutes. Choose a nonstick skillet NOT
(in order to get a better crust on the exterior surface
carre ') and with metal handle (so that' you can transfer directly
in the oven). Heat the pan over medium heat for good / high, add oil
and when will 'smoke, the wagon' lamb supporting the
cooking surface for the first part 'fat. Brown the lamb
for about 3 minutes per side, or until crust is formed a delicious roasted
(careful not to blacken the surface too). Finalemnte,
gia'caldo transfer to oven and finish cooking in the oven (it will take 12-15 minutes
-please, do not overcook the poor lamb!) - As with all roast meats and
'imporatnti Leave the carts' for at least 50-10 minutes before slicing, so that 're-distribute the juices inside the meat and can not fall
instead on cutting board (for the same reason and' better not
never pierce the roast during cooking).
Borders: Our favorite side dishes are seasonal mixed salad and roasted potatoes
. For the potatoes, choose it very small (I prefer the variety
'"fingerling") and cook until 3 / 4 of cooking in boiling salted
(without peeling). Then arrange on a baking sheet, after having
cut lengthwise, along with some garlic cloves unpeeled.
Season with salt, olive oil and fresh rosemary and pass the
everything under the grill until the potatoes are brown and crispy.
Bon appetit!
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