Roasted Racks of Lamb with Malagueta Pepper and Farofa Crust

Roasted Racks of Lamb with Malagueta Pepper and Farofa Crust
Photo by Mikkel Vang

Ingredients

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

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

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