Berbere Crusted Rack Of Lamb Recipes

BERBERE-CRUSTED RACK OF LAMB

Steps:

• 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.
• 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.
• 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.

HERB-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture., Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.

RACK OF LAMB WITH GARLIC AND HERBS

Steps:

• Brown lamb:
• Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
• Transfer racks to a small (13- by 9-inch) roasting pan.
• Coat and roast lamb:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
• Cut each rack into 4 double chops.