Berbere Crusted Rack of American Lamb

Berbere Crusted Rack of American Lamb

   8 SERVINGS   


2 Cedar Springs or Shepherd’s Pride lamb Racks, frenched
1/2 Cup olive oil
1 1/2 TBSP. fresh rosemary, chopped
2 Garlic cloves, smashed

Ingredients: Berbere Crust:

1 Tablespoon Berbere*
2 Teaspoons dijon mustard
2 Teaspoons egg yolk, beaten
1/4 Cup fine bread crumbs
1-2 Tablespoons dry red wine

Ingredients: Berbere Sauce

2 Tablespoons Berbere
1/2 Cup chicken stock
1 Tablespoon dry red wine
2 Tablespoons cold unsalted butter, cut into pieces


Berbere is a spice mixture that can be found at specialty food stores whose
Ingredients usually include chile peppers, ginger, cloves, coriander, and allspice.
It is a key ingredient in the cuisines of Ethiopia.

Directions: For the Rack of Lamb

Place olive oil, rosemary, and garlic in a re sealable bag, 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. 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 18-20 minutes, or until a thermometer inserted into the center of the meat registers 135°F. Transfer the Rack of Lamb to a cutting board and let it rest for 10 minutes.

Direction: Berbere Crust:

Preheat oven to 400°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.

Directions: Berbere Sauce

In a small saucepan over low heat, dry toast the 2 Tablespoons of 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.


To Assemble and Serve:
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.

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