Roasted Racks of Lamb with Malagueta Pepper and Farofa Crust

Name: Roasted Racks of Lamb with Malagueta Pepper and Farofa Crust
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon cider vinegar; 3 Tbsps finely chopped fresh flat-leaf parsley; 5 garlic cloves; 2 kilograms frenched racks of lamb (8 ribs each), trimmed of all but a thin layer of fat; 3 Tbsps olive oil; 355 milliliters chopped onion; 7 bottled red malagueta peppers; 1 Tbsp salt; 1 teaspoon sugar; 59 milliliters 1/2 stick unsalted butter; 177 milliliters farinha de mandioca* (manioc flour; not toasted)

Roasted Racks of Lamb with Malagueta Pepper and Farofa Crust is a gluten free main course. This recipe makes 8 servings with 855 calories, 44g of protein, and 71g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, bottled malagueta peppers, flat-leaf parsley, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Put oven rack in middle position and preheat oven to 400°F.

Equipment you will use

Oven

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Frying Pan

Transfer to a small bowl.

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Bowl

Purée 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 puréeing.

Ingredients you will need

Peppers

Vinegar

Garlic

Onion

Sugar

Water

Salt

Equipment you will use

Blender

Heat 2 tablespoons oil in a large nonstick skillet over moderate heat until hot but not smoking, then cook purée, 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 purée in a small bowl (for coating lamb) and transfer remainder to another small bowl (to be served on the side with lamb).

Ingredients you will need

Vinegar

Garlic

Lamb

Cooking Oil

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Frying Pan

Bowl

Sprinkle lamb with remaining tablespoon salt.

Ingredients you will need

Lamb

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.

Ingredients you will need

Lamb

Cooking Oil

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Frying Pan

Transfer racks to a large roasting pan, arranging with bones curving downward.

Equipment you will use

Roasting Pan

Spread 1 1/2 tablespoons malagueta purée over meaty part of each rack of lamb, excluding ends. Stir parsley into farofa mixture, then pat mixture onto lamb (over purée) to coat, pressing gently to adhere.

Ingredients you will need

Rack Of Lamb

Parsley

Spread

Lamb

Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 125°F (for medium-rare), 20 to 25 minutes.

Ingredients you will need

Bone

Lamb

Equipment you will use

Kitchen Thermometer

Transfer to a cutting board and let racks stand 15 minutes (internal temperature will rise to about 130°F).

Equipment you will use

Cutting Board

Cut each rack into chops and serve remaining purée on the side.

· Farofa can be made 1 day ahead and chilled, covered. Bring to room temperature before stirring in parsley.· Malagueta purée can be made 1 day ahead and chilled, covered.

Ingredients you will need

Parsley