Roasted Racks of Lamb with Malagueta Pepper and Farofa Crust

Ingredients

• 4 tablespoons unsalted butter
• 3 1 1/2-pound frenched racks of lamb, trimmed of all but a thin layer of fat
• 1 ½ cups onion
• 5 garlic cloves
• 7 bottled red malagueta peppers
• 1 teaspoon sugar
• 1 teaspoon cider vinegar
• + 5 more ingredients
• • 3 ½ teaspoons salt
  • 3 tablespoons olive oil
  • 3 tablespoons flat-leaf parsley
  • 1 instant-read thermometer
  • ¾ cup farinha de mandioca (manioc flour; not toasted)

Put oven rack in middle position and preheat oven to 400°F. 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. Purée onion, garlic, peppers, sugar, vinegar, and 1/2 teaspoon salt i...

View full recipe at Epicurious