Ingredients
- 1/2 cup olive oil
- 1 1/2 tablespoon coarsely chopped rosemary
- 1 clove large garlic clove, smashed
- 2 clove french racks of lamb (1 1/2 lb each)
- 3 tablespoon berbere, divided
- 2 teaspoon dijon mustard
- 2 teaspoon beaten egg yolk
- 1/4 cup fine bread crumbs
- 2 tablespoon dry red wine, divided
- 1/2 cup chicken stock
- 2 tablespoon cold unsalted butter, cut into pieces
Preparation
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.
