Berbere-crusted rack of lamb, (6-8 servings)
1/2 cup olive oil
1 1/2 tablespoons coarsely chopped rosemary
1 large garlic clove, smashed
2 frenched racks of lamb (1 1/2 pounds each)
3 tablespoons Berbere, divided
2 teaspoons Dijon Mustard
2 teaspoons beated egg yolk
1/4 cup fine bread crumbs
2 to 3 tablespoons dry red wine, divided
1/2 cup chicken stock
2 tablespoons cold unsalted butter, cut into pieces
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 400ºF. Make the berbere paste: stir together 1 tablespoon of the berbere, the mustard, yolk, and bread crumbs in a small bowl, then add 1 to 2 tablespoons of the wine, just enough to make a paste. Refrigerate until ready to use.
Remove the lamb from the marinade and pat dry; discard the marinade. Heat a dry, large, 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 125ºF, 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 1 tablespoon 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.
Cut the lamb into chops and serve the sauce on the side. Serve with chunky mashed vegetables.
Shrimp Piri Piri (4 servings)
12 jumbo shrimp, peeled and deveined
1/2 cup plus 2 tablespoons Piri Piri, divided
2 tablespoons olive oil
1/2 teaspoon salt
1 lime, quartered
Toss the shrimp with 1/2 cup of the piri piri in a large bowl. Refrigerate for 20 minutes.
Heat the olive oil in a large sauté pan over medium heat. Add the shrimp and cook for 2 minutes on each side, or until opaque throughout. Transfer to a plate and sprinkle with salt. Squeeze the lime quarters over the shrimp. Serve with pomegranate rice.
Piri Piri (Makes 1 3/4 cups)
8 red bird?s-eye chilies, seeds and ribs removed, chopped
1/2 cup fresh lemon juice
1 tablespoon chopped cilantro
1 tablespoon chopped parsley
2 garlic cloves
1/2 cup olive oil
Combine the chilies, lemon juice, cilantro, parsley, and garlic in a blender and puree until smooth. With the blender running, add the oil in a slow, steady stream and blend until well combined.
Vegetable Tagine (4-6 servings)
2 parsnips, peeled and cut into 1-inch chunks
2 baking potatoes, peeled and cut into 1-inch cubes
2 beets, peeled and cut into 1-inch cubes
1/2 cup olive oil
2 eggplants (skin on), cut into 2-inch cubes
1 medium Spanish onion, cut into 1-inch chunks
4 garlic cloves, minced
1/2 cup olives, halved and pitted
2 jalapeno chilies, seeds and ribs removed, finely chopped
2 teaspoons ground turmeric
1 teaspoon ground cumin
2 cups vegetable stock
1 1/2 teaspoons salt, or to taste
2 tablespoons chopped parsley
1/2 cup raisins
Combine the parsnips, potatoes, and beets in a Dutch oven or other large pot, cover with water, and bring to a boil. Reduce the heat and simmer until tender, about 25 minutes. Drain and set aside.
Heat the olive oil in a large sauté pan over medium heat. Add the eggplants, onion, garlic, olives, and jalapenos and sauté until the eggplants are tender, about 10 minutes. Stir in the turmeric, cumin, stock, and the parsnips, potatoes, and beets, add the salt, and bring to a simmer. Reduce the heat to low and simmer for 20 minutes.
Remove the pan from the heat and stir in the parsley and raisins. Taste and adjust the seasoning before serving. Serve with mango couscous.