Spanish Crusted Roast Lamb

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 3/4 cup panko breadcrumbs (japanese bread crumbs)
• 3/4 cup sliced almonds, toasted, cooled, and coarsely ground in a food processor
• 4 teaspoons finely chopped rosemary
• 2 1/2 teaspoons smoked paprika, divided
• 2 tablespoons madeira wine
• 2 (1 lb) lamb tenderloin

Recipe

• 1 preheat oven to 425°f.
• 2 heat 2 tablespoon oil in a large heavy skillet over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds.
• 3 stir in panko, almonds, rosemary, 1/2 teaspoon pimentón, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• 4 transfer to a large plate.
• 5 stir together madeira, remaining 2 tablespoons oil and 2 teaspoons paprika, and 1/4 teaspoon each of salt and pepper in a shallow dish.
• 6 pat lamb dry and rub all over with mixture.
• 7 pat three fourths of crumbs all over lamb, pressing gently to adhere, then sprinkle tops with remaining crumbs.
• 8 roast until an instant-read thermometer inserted diagonally 2 inches into meat registers 145 to 150°f, about 20 minutes. (check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) transfer lamb to a cutting board.
• 9 tent loosely with foil and let stand 10 minutes before slicing.