Berbere-Crusted Rack of Lamb

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.

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.

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.

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.

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.