Berbere-Crusted Rack of Lamb
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    • 1/2 cup olive oil
    • 1 1/2 tablespoons coarsely chopped rosemary
    • 1 large garlic clove, smashed
    • 2 French racks of lamb (1 1/2 lb. each)
    • 3 tablespoons Berbere, divided
    • 2 teaspoons Dijon mustard
    • 2 teaspoons beaten egg yolk
    • 1/4 cup fine bread crumbs
    • 2 to 3 tablespoons dry red wine, divided
    • 1/2 cup chicken stock
    • 2 tablespoons cold unsalted butter, cut into pieces


Baking Directions:

1. Combine the oil, rosemary and garlic in a large zipper-lock bag. Add the lamb, then seal the bag, forcing out the excess air. Marniate in refrigerator for 8-24 hours, turning bag several times.2. Preheat oven to 400 degrees. To make the Berbere paste: Stir together 1 tablespoon of the berbere, the mustard, yolk and bread crumbs in a small bowl, then add 1 to 2 tablespoons of the wine, just enough to make a paste. Refrigerate until ready to use.3. Remove the lamb from the marinade, pat dry and discard the marinade. Heat a dry, large, heavy saute pan over high heat until very hot. Reduce the heat to medium-high and brown the lamb, one rack at a time, about 3 minutes per side. Transfer, fat side up, to a large roasting pan.4. Smear the berbere paste on the fat side of the lamb. Roast until instant-read thermometer inserted into the center of the rack reads 125-degrees — about 18-20 minutes.5. While lamb is roasting, toast the remaining two tablespoons berbere in a small heavy saucepan over low heat, stirring constantly, until very fragrant, about 1 minute. Add the chicken stock and 1 tablespoon wine and bring to a boil, then boil until reduced to the consistency of a sauce. Remove from heat and whisk in the butter bit by bit until incorporated.6. Cut the lamb into chops and serve the sauce on the side.

Recipe tags

Easy American

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