Miso-Rubbed Rack of Lamb

2 tablespoons dark miso, (near other refrigerated Asian ingredients, usually in grocer's produce section)
1 tablespoon unsalted butter, room temperature
1 tablespoon mild chili powder
1 large egg yolk
1 tablespoon chopped fresh sage
2 tablespoons olive oil
2 frenched racks of lamb (1 1/2 pounds each)
Salt and ground black pepper, to taste
1/4 cup panko (Japanese-style) bread crumbs

Heat oven to 400 F.

In a small bowl, combine the miso, butter, chili powder, egg yolk and sage. Set aside.

In a large saute pan, heat the oil. Season the lamb with the salt and pepper, then add it to pan and sear until browned, 2 to 3 minutes per side.

Let lamb cool slightly, then smear miso-butter mixture over both sides. Firmly press the panko into miso-butter mixture on rounded side of each rack.

Place racks, rounded, fat sides up, in a roasting pan. Roast until an instant-read thermometer inserted at center of rack reads 125 F, about 15 to 20 minutes. Transfer lamb to a cutting board and let rest for 5 minutes.

Makes 4 servings.

— Recipe from "New American Table," by Marcus Samuelsson (Wiley, 2009).


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