berbere-crusted rack of lamb

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Servs: 4   Prep:

Active time: 1 hr Start to finish: 1 day

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  • 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


  1. Marinate lamb:
  2. 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.
  3. Preheat oven to 425°F.
  4. Make paste and roast lamb:
  5. Stir together berbere, mustard, yolk, and bread crumbs, then stir in enough red wine to form a paste.
  6. Drain lamb, discarding marinade. Heat a dry 12-inch heavy skillet over high heat until hot, then brown lamb,
  7. 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.
  8. 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.
  9. Make sauce while lamb is roasting:
  10. 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.
  11. Transfer lamb to a cutting board and let stand 5 minutes. Cut lamb into chops and serve with sauce.

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