2 tablespoons dark miso
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 (1½ pounds each)
Salt and ground black pepper
¼ cup panko (Japanese-style) bread crumbs
Heat the oven to 400 degrees.
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 salt and pepper, then add it to the pan and sear until browned, 2 to 3 minutes per side.
Let the lamb cool slightly, then smear the miso-butter mixture over both sides. Firmly press the panko into the miso-butter mixture on the rounded side of each rack.
Place the racks, rounded fat sides up, in a roasting pan. Roast until an instant-read thermometer inserted at the center of the rack reads 125 degrees, about 15-20 minutes. Transfer the lamb to a cutting board and let rest for 5 minutes.
"New American Table" by Marcus Samuelsson (2009 Wiley)