BERBERE CRUSTED RACK OF LAMB

BERBERE CRUSTED RACK OF LAMB (for six to eight)

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½ cup olive oil

1-1/2 tablespoons coarsely chopped rosemary

1 large clove garlic, smashed

2 Frenched racks of lamb (1-1/2 pounds each)

3 tablespoons berbere, divided (either commercially bottled or homemade)

2 teaspoons Dijon mustard

2 teaspoons beaten egg yolk

¼ cup fine bread crumbs

2 to 3 tablespoons dry red wine, divided

½ cup chicken stock

2 tablespoons cold unsalted butter, cut into pieces

jollof rice, for serving (optional)

 


 

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. Marinate in the refrigerator for 8 to 24 hours, turning the bag several times.

2. Preheat the oven to 400*. 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 and pat dry; 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 berbere paste on the fat side of the lamb. Roast until an instant read thermometer inserted into the center of the rack reads 125*, for medium rare, about 18 to 20 minutes. Transfer lamb to a cutting board and let rest for 10 minutes.

5. While the 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 the heat and whisk in the butter bit by bit until incorporated.

6. Cut the lamb into chops and serve atop rice with the sauce on the side.

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