Berbere-Crusted Rack of Lamb

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

1. Combine lamb, oil, rosemary, and garlic in a large sealable heavy-duty plastic bag.
2. Seal bag, forcing out excess air, and marinate lamb, chilled, turning bag several times, 8 to 24 hours.
3. Preheat oven to 425F.
4. Stir together berbere, mustard, yolk, and bread crumbs, then stir in enough red wine to form a paste.
5. Drain lamb, discarding marinade.
6. 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).
7. Transfer, ribs side down, as browned to a large roasting pan.
8. 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 140F for medium-rare, 25 to 30 minutes.
9. Toast berbere in a dry small heavy saucepan over moderately low heat, stirring constantly, until very fragrant, about 1 minute.
10. Add stock and wine and bring to a boil.
11. Remove from heat and whisk in butter until incorporated.
12. Transfer lamb to a cutting board and let stand 5 minutes.
13. Cut lamb into chops and serve with sauce.

lamb, olive oil, fresh rosemary, garlic, berbere berbere, mustard, egg yolk, bread crumbs made, red wine, tablespoonsberbere berbere, chicken, red wine, cold unsalted butter

Taken from www.epicurious.com/recipes/food/views/berbere-crusted-rack-of-lamb-104014 (may not work)