Berbere Crusted Rack of Lamb

Berbere-crusted rack of lambIngredients:

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

For berbere paste

1 tablespoon 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

For sauce

2 tablespoons berbere

1/2 cup chicken stock or broth

1 tablespoon dry red wine

2 tablespoons cold unsalted butter, cut into pieces

Preparation:

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. Preheat oven to 425°F. Make berbere paste and roast lamb: Stir together berbere, mustard, yolk, and bread crumbs, then stir in enough red wine to form a paste. 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. 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.

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. Transfer lamb to a cutting board and let stand 5 minutes. Cut lamb into chops and serve with sauce.

Makes 4 to 6 servings.

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