Name: Roasted Racks of Lamb with Malagueta Pepper and Farofa Crust
Cook time: 45 min
Total time: 1 1/2 hr
Yield: Makes 8 servings
Ingredients: 1/2 stick (1/4 cup) unsalted butter; 3/4 cup farinha de mandioca* (manioc flour; not toasted); 1 1/2 cups chopped onion; 5 garlic cloves; 7 bottled red malagueta peppers**; 1 teaspoon sugar; 1 teaspoon cider vinegar; 1 tablespoon plus 1/2 teaspoon salt; 3 tablespoons olive oil; 3 (1 1/2-pound) frenched racks of lamb (8 ribs each), trimmed of all but a thin layer of fat; 3 tablespoons finely chopped fresh flat-leaf parsley; *A coarse, granular meal made from grated cassava root, farinha de mandioca is available at some Latino markets and Sendexnet (866-736-3396; sendexnet.com).; **Fresh malaguetas are difficult to find in the U.S.; instead, look for them bottled in vinegar or in the clear, strong brandy called cachaça, available at some Latino markets and Sendexnet (866-736-3396; sendexnet.com).; an instant-read thermometer

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Roasted Racks of Lamb with Malagueta Pepper and Farofa CrustMikkel Vang

If you're making this entire menu in a single oven, we recommend baking the yuca gratin ahead; while it cooks, brown the lamb and coat with the sauce and farofa. When the gratin comes out of the oven, the lamb can go in. (The gratin will stay warm while the lamb bakes and stands.)

Cooks' notes:

· 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.

Recipe notes

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