Roasted Racks Of Lamb With Malagueta Pepper And Farofa Crust

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

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

Special equipment: an instant-read thermometer

*A coarse, granular meal made from grated cassava root, farinha de mandioca is available at some Latino markets and Sendexnet (866-736-3396;

**Fresh malaguetas are difficult to find in the U.S.; instead, look for them bottled in vinegar or in the clear, strong brandy called cacha├ža, available at some Latino markets and Sendexnet (866-736-3396;

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