Berbere-Crusted Rack of Lamb

6 to 8 servings

	½	cup olive oil
	1½	Tbsp. coarsely chopped rosemary
	1	large garlic clove, smashed
	2	frenched racks of lamb (1½ pounds each)
	3	Tbsp. berbere or mild chili powder
	2	tsp. Dijon mustard
	2	tsp. beaten egg yolk
	¼	cup fine bread crumbs
	1 or 2	Tbsp. dry red wine
	½	cup chicken stock
	1	Tbsp. dry red wine
	2	Tbsp. cold unsalted butter, cut into pieces

1. Combine the oil, rosemary, and garlic in a large zipper-lock bag. Add the lamb, then seal the bag, forcing out the excess air. Marinate in the refrigerator for 8 to 24 hours, turning the bag several times.
2. Preheat the oven to 400°F. Make the berbere paste: Stir together 1 tablespoon of the berbere (or chili powder), the mustard, yolk, and bread crumbs in a small bowl, then add enough wine to make a paste. Refrigerate until ready to use.
3. Remove the lamb from the marinade; discard the marinade. Heat a dry 12-inch heavy sauté pan over high heat until very hot. Reduce the heat to medium-high and brown the lamb, one rack at a time, about 3 minutes per side. Transfer, fat side up, to a large roasting pan.
4. Smear the berbere paste on the fat side of the lamb. Roast until an instant-read thermometer inserted into the center of the rack reads 125°F for medium-rare, about 18 to 20 minutes. Transfer the lamb to a cutting board and let rest for 10 minutes.
5. While the lamb is roasting, toast the remaining two tablespoons berbere in a small heavy saucepan over low heat, stirring constantly, until very fragrant, about 1 minute. Add the chicken stock and wine and bring to a boil, then boil until reduced to the consistency of a sauce. Remove from the heat and whisk in the butter bit by bit until incorporated.