The Scroll Recipe Series: Pimentón Lamb
Talking to BuzzFeed about my favorite lamb recipe
While we were away in Poland, Friend-of-The-Scroll Emily Fleischaker prepared one of my favorite recipes for a feature she does at BuzzFeed. She even asked me for advice about how make it, which is hilarious since she graduated from culinary school and I am addicted to Taco Bell.
Now that BuzzFeed has smiled upon it, I wanted to share the dish with you. It’s Pimentón Rack of Lamb and the origins of the recipe are near and dear to me: I pilfered it a few years ago from the Times Dining Section and have been passing it off as my own culinary brilliance ever since.
As the article points out, it is the laziest way to make lamb. All you need is 30 minutes (or, for me, 40), a pan, and maybe a food processor. My favorite thing about the dish itself is the pimentón (smoked paprika) and Jewish rye topping, which gives it a little heat on the finish.
Plus, if you end up overcooking it a little, the topping will give you cover so you won’t feel sheepish (wakka wakka).
Earlier: The Kosher Prairie Oyster
Daily rate: $2
Monthly rate: $18
Yearly rate: $180
WAIT, WHY DO I HAVE TO PAY TO COMMENT?
Tablet is committed to bringing you the best, smartest, most enlightening and entertaining reporting and writing on Jewish life, all free of charge. We take pride in our community of readers, and are thrilled that you choose to engage with us in a way that is both thoughtful and thought-provoking. But the Internet, for all of its wonders, poses challenges to civilized and constructive discussion, allowing vocal—and, often, anonymous—minorities to drag it down with invective (and worse). Starting today, then, we are asking people who'd like to post comments on the site to pay a nominal fee—less a paywall than a gesture of your own commitment to the cause of great conversation. All proceeds go to helping us bring you the ambitious journalism that brought you here in the first place.
I NEED TO BE HEARD! BUT I DONT WANT TO PAY.
Readers can still interact with us free of charge via Facebook, Twitter, and our other social media channels, or write to us at firstname.lastname@example.org. Each week, we’ll select the best letters and publish them in a new letters to the editor feature on the Scroll.
We hope this new largely symbolic measure will help us create a more pleasant and cultivated environment for all of our readers, and, as always, we thank you deeply for your support.