Roasted Racks Of Lamb With Malagueta Pepper And Farofa Crust

• 1/2 stick (1/4 cup) unsalted butter
• 3/4 cup
• * (manioc flour; not toasted)
• 1 1/2 cups chopped onion
• 5 garlic cloves
• 7 bottled red
• peppers**
• 1 teaspoon sugar
• 1 teaspoon cider vinegar
• 1 tablespoon plus 1/2 teaspoon salt
• 3 tablespoons olive oil
• 3 (1 1/2-pound) frenched racks of lamb (8 ribs each), trimmed of all but a thin layer of fat
• 3 tablespoons finely chopped fresh flat-leaf parsley
• *A coarse, granular meal made from grated cassava root,
• is available at some Latino markets and Sendexnet (866-736-3396; sendexnet.com).
• **Fresh
• are difficult to find in the U.S.; instead, look for them bottled in vinegar or in the clear, strong brandy called
• , available at some Latino markets and Sendexnet (866-736-3396; sendexnet.com).
• an instant-read thermometer

1. Put oven rack in middle position and preheat oven to 400u0b0F.
2. Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook flour, stirring, until golden brown, 3 to 4 minutes. Transfer to a small bowl.
3. Puree onion, garlic, peppers, sugar, vinegar, and 1/2 teaspoon salt in a blender until smooth, adding 1 to 2 tablespoons water if needed to facilitate pureeing.
4. Heat 2 tablespoons oil in a large nonstick skillet over moderate heat until hot but not smoking, then cook puree, stirring, until thickened, 3 to 4 minutes. (Don't worry if mixture turns blue-green; this sometimes results from the interaction of vinegar and immature garlic.) Reserve 5 tablespoons puree in a small bowl (for coating lamb) and transfer remainder to another small bowl (to be served on the side with lamb).
5. Sprinkle lamb with remaining tablespoon salt. Heat remaining tablespoon oil in cleaned 10-inch skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning over once, about 4 minutes per rack. Transfer racks to a large roasting pan, arranging with bones curving downward.
6. Spread 1 1/2 tablespoons
7. puree over meaty part of each rack of lamb, excluding ends. Stir parsley into
8. mixture, then pat mixture onto lamb (over puree) to coat, pressing gently to adhere.
9. Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 125u0b0F (for medium-rare), 20 to 25 minutes. Transfer to a cutting board and let racks stand 15 minutes (internal temperature will rise to about 130u0b0F).
10. Cut each rack into chops and serve remaining puree on the side.

butter, flour, onion, garlic, red, peppers, sugar, cider vinegar, salt, olive oil, lamb, parsley, cassava root, instead, thermometer

Taken from www.epicurious.com/recipes/food/views/roasted-racks-of-lamb-with-malagueta-pepper-and-farofa-crust-231495 (may not work)