• Ingredients: 19
  • Serves: 4
  • Prep: 1 hr
  • Bake: 1 day

Berbere-crusted rack of lamb with tablespoonsberbere berbere, chicken stock or broth, dry red wine, . To make this berbere-crusted rack of lamb for 4 persons you will need 1 hr for preaparation and 1 day for baking.


  • 2 frenched racks of lamb
  • 1/2 cup olive oil
  • 1 1/2 tbsps. coarsely chopped fresh rosemary
  • 1 large garlic clove, smashed

For berbere paste

  • 1 tbsp. berbere berbere
  • 2 tsps. Dijon mustard
  • 2 tsps. beaten egg yolk
  • 1/4 cup fine bread crumbs made from day-old firm sandwich bread
  • 1 to 2 tbsps. dry red wine

For sauce

  • 2 tablespoonsberbere berbere
  • 1/2 cup chicken stock or broth
  • 1 tbsp. dry red wine
  • 2 tablespoons cold unsalted butter, cut into pcs.

For poaching marrow

  • Garnish: watercress sprigs

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


Marinate lamb:

  1. 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.

    For this step you will need

Make paste and roast lamb:

  1. Step 2 Stir together berbere, mustard, yolk, and bread crumbs, then stir in enough red wine to form a paste.

    For this step you will need

  2. Step 3 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).

    For this step you will need

  3. Step 4 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.

    For this step you will need

Make sauce while lamb is roasting:

  1. Step 5 Toast berbere in a dry small heavy saucepan over moderately low heat, stirring constantly, until very fragrant, about 1 minute.
  2. Step 6 Transfer lamb to a cutting board and let stand 5 minutes. Cut lamb into chops and serve with sauce.

    For this step you will need