Active Time

　　1 hr

　　Total Time

　　1 day

　　Active time: 1 hr Start to finish: 1 day

　　

Ingredients

Makes 4 to 6 servings

　　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

　　

For berbere paste

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

　　

For sauce

2 tablespoonsberbere berbere

　　1/2 cup chicken stock or broth

　　1 tablespoon dry red wine

　　2 tablespoons cold unsalted butter, cut into pieces

　　

Marinate lamb:

Step 1

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.

　　

Step 2

Preheat oven to 425°F.

　　

Make paste and roast lamb:

Step 3

Stir together berbere, mustard, yolk, and bread crumbs, then stir in enough red wine to form a paste.

　　

Step 4

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.

　　

Step 5

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:

Step 6

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.

　　

Step 7

Transfer lamb to a cutting board and let stand 5 minutes. Cut lamb into chops and serve with sauce.