Berbere-Crusted Rack of Lamb Recipe

Name: Berbere-Crusted Rack of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 tablespoon berbere 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; 2 tablespoonsberbere berbere; 1/2 cup chicken stock or broth; 1 tablespoon dry red wine; 2 tablespoons cold unsalted butter, cut into pieces

Servings: persons

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
1 tablespoon berbere 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
2 tablespoonsberbere berbere
1/2 cup chicken stock or broth
1 tablespoon dry red wine
2 tablespoons cold unsalted butter, cut into pieces

1
Combine lamb, oil, rosemary, and garlic in a large sealable heavy-duty plastic bag.
2
Seal bag, forcing out excess air, and marinate lamb, chilled, turning bag several times, 8 to 24 hours.
3
Preheat oven to 425F.
4
Stir together berbere, mustard, yolk, and bread crumbs, then stir in enough red wine to form a paste.
5
Drain lamb, discarding marinade.
6
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).
7
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 140F for medium-rare, 25 to 30 minutes.
9
Toast berbere in a dry small heavy saucepan over moderately low heat, stirring constantly, until very fragrant, about 1 minute.
10
Add stock and wine and bring to a boil.
11
Remove from heat and whisk in butter until incorporated.
12
Transfer lamb to a cutting board and let stand 5 minutes.
13
Cut lamb into chops and serve with sauce.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Berbere-Crusted Rack of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Berbere-Crusted Rack of Lamb

How did you like this recipe?

Frequently Asked Questions