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Put the oil, garlic, paprika and a sprinkle of salt and pepper in
a food processor and purée; add the bread and pulse a few
times to make rough crumbs. Rub this mixture over the meat
side of the rack and sprinkle with more salt and pepper. Put it
in a roasting pan and into the oven; roast for 18 to 20
minutes. Insert an instant-read meat thermometer straight in
from one end into the meatiest part. If it reads 125 degrees or
more, remove the lamb immediately. If it reads less, put the
lamb back for 5 minutes, no more. Remove and let sit for 5
minutes. Serve, separating the ribs by cutting down straight
through them.
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