Berbere-Crusted Rack of Lamb |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Active time: 1 hr Start to finish: 1 day Ingredients:
2 frenched racks of lamb (1 1/2 lb each) |
1/2 cup olive oil |
1 1/2 tablespoons coarsely chopped fresh rosemary |
1 large garlic clove, smashed |
1 tablespoon berbere berbere |
2 teaspoons dijon mustard |
2 teaspoons beaten egg yolk |
1/4 cup fine bread crumbs made from day-old firm sandwich bread |
1 to 2 tablespoons dry red wine |
2 tablespoonsberbere berbere |
1/2 cup chicken stock or broth |
1 tablespoon dry red wine |
2 tablespoons cold unsalted butter, cut into pieces |
Directions:
1. Marinate lamb: Combine lamb, oil, rosemary, and garlic in a large sealable heavy-duty plastic bag. Seal bag, forcing out excess air, and marinate lamb, chilled, turning bag several times, 8 to 24 hours.
2. Preheat oven to 425°F.
3. Make paste and roast lamb: Stir together berbere, mustard, yolk, and bread crumbs, then stir in enough red wine to form a paste.
4. Drain lamb, discarding marinade. Heat a dry 12-inch heavy skillet over high heat until hot, then brown lamb, 1 rack at a time, over moderately high heat, about 3 minutes per side (do not brown ends). Transfer, ribs side down, as browned to a large roasting pan.
5. Smear berbere paste on fat sides of lamb and roast in middle of oven until an instant-read thermometer inserted 2 inches into center of a rack (without touching bone) registers 140°F for medium-rare, 25 to 30 minutes.
6. Make sauce while lamb is roasting: Toast berbere in a dry small heavy saucepan over moderately low heat, stirring constantly, until very fragrant, about 1 minute. Add stock and wine and bring to a boil. Remove from heat and whisk in butter until incorporated.
7. Transfer lamb to a cutting board and let stand 5 minutes. Cut lamb into chops and serve with sauce.
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