Servs: 4 Prep:
Active time: 1 hr Start to finish: 1 day
If you see an ingredient you would like to add to your shopping list simply click the icon and the item will be saved in your "Home" under the "Shopping List" link
- add 1 1/2 tablespoons coarsely chopped fresh rosemary
- add 2 tablespoons <A HREF="/cooking/how_to/food_dictionary/entry?id=1340">berbere</A>
- add 1 to 2 tablespoons dry red wine<B> For sauce </b>
- add 1 tablespoon <a href ="/recipes/recipe_views/views/104015"><A HREF="/cooking/how_to/food_dictionary/entry?id=1340">berbere</A></a>
- add 1 large garlic clove, smashed<B> For <A HREF="/cooking/how_to/food_dictionary/entry?id=1340">berbere</A> paste </b>
- add 2 teaspoons beaten egg yolk
- add 2 frenched racks of lamb (1 1/2 lb each)
- add 1 tablespoon dry red wine
- add 2 tablespoons cold unsalted butter, cut into pieces
- add 1/4 cup fine bread crumbs made from day-old firm sandwich bread
- add 1/2 cup olive oil
- add 1/2 cup chicken stock or broth
- add 2 teaspoons Dijon mustard
- 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 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.