Berbere-Crusted Rack of Lamb Recipe

Place olive oil, rosemary, and garlic in an airtight bag, then add the rack of lamb and seal

Refrigerate the bag for 8 hours, or overnight, making sure to turn the bag several times in order to achieve the maximum saturation.

Preheat oven to 400 degrees F. In a small bowl, mix the berbere, Dijon mustard, egg yolk, and bread crumbs, then add enough red wine to make a paste.

Refrigerate the paste until needed to prepare the crust. Remove the rack of lamb from the bag and discard the marinade, then place the rack of lamb in a dry, heavy, 12-inch pan and sauté over high heat until it is very hot.

Reduce the temperature to medium-high and brown the lamb one rack at a time for 3 minutes per side. Transfer the rack of lamb to a large roasting pan, fat side up, then coat the fatty side with the berbere paste.

Roast the lamb for approximately 18 to 20 minutes, or until a thermometer inserted into the center of the meat registers 125 degrees F.

Transfer the rack of lamb to a cutting board and let it rest for 10 minutes.

In a small saucepan over low heat, dry toast the berbere for 1 minute, until fragrant. Add the chicken stock and the red wine to the berbere, then increase the heat and bring to a boil until it reduces to a sauce.

Remove the sauce from the heat and whisk in the butter slowly until incorporated.

Carve the rack of lamb into individual chops, and then fan the chops out from the center. Place a small amount of the berbere sauce around the plate, as well as in a sauciere.