Fusion Recipe: Dovi-Crusted Rack of Lamb

The Dovi-Crusted Rack of Lamb is a majestic main course that fuses classic French technique with the deep, savoury flavours of Zimbabwe. In this recipe, a perfectly French-trimmed rack of lamb is coated in a vibrant, nutty crust made from the beloved dovi (peanut butter) sauce base, mixed with herbs and breadcrumbs. Seared and roasted to a tender, rosy finish, the crust adds an extraordinary layer of rich, earthy flavour and satisfying texture, replacing the traditional herb or Dijon coating. Served often with a reduced jus, this dish elevates simple ingredients into a sophisticated, celebratory masterpiece that honours both the farm and the fine dining table.

🍽️ Recipe: Dovi-Crusted Rack of Lamb

This recipe delivers a beautifully crusted, medium-rare rack of lamb, complemented by the savoury nuttiness of the Dovi crust.

📝 Ingredients (Serves 2-3)

Ingredient	Quantity	Notes
For the Lamb
Rack of Lamb (French-trimmed)	1 (approx. 6-8 ribs)	Trimmed fat cap removed, bones scraped clean.
Olive Oil	1 Tbsp	For searing.
Salt & Black Pepper	To taste	Generous seasoning is key.
Dijon Mustard	1 Tbsp	For binding the crust to the lamb.
For the Dovi Crust
Smooth Peanut Butter (unsweetened)	3 Tbsp	Essential Dovi flavour base.
Panko Breadcrumbs	1/2 cup	For texture and crispness.
Garlic	2 cloves	Minced finely.
Fresh Rosemary	1 Tbsp	Chopped finely.
Smoked Paprika	1 tsp	For depth of flavour.
Oil/Stock (optional)	1 Tbsp	If the peanut butter is too stiff.

🔪 Method & Instructions

Stage 1: Sear the Lamb and Prepare the Crust

1. Preheat and Prep: Preheat your oven to 200 degree C (400 degree F). Pat the rack of lamb very dry with paper towels. Season generously all over with salt and black pepper.
2. Sear: Heat the olive oil in a heavy-bottomed oven-safe skillet (like cast iron) over high heat. Sear the rack of lamb, fat-side down, for 3-4 minutes until deeply browned. Sear quickly on the other sides, then remove from heat and let cool slightly.
3. Mix Dovi Crust: In a medium bowl, combine the peanut butter, Panko breadcrumbs, minced garlic, chopped rosemary, and smoked paprika. Mix until uniform and crumbly. If the mixture is too stiff, add a touch of oil or warm stock.

Stage 2: Crust and Roast

1. Apply Binder: Brush the seared, cooled surface of the lamb (the fat-cap side) lightly with Dijon mustard. This acts as the binder for the crust.
2. Apply Crust: Press the entire Dovi-Panko mixture firmly onto the Dijon-coated surface of the lamb. Press firmly to ensure it adheres completely.
3. Roast: Place the crusted rack of lamb crust-side up back into the oven-safe skillet. Roast for:
• 12-15 minutes for rare (52 degree C / 125 degree F)
• 15-20 minutes for medium-rare (57 degree C / 135degree F)
• 20-25 minutes for medium (63 degree C / 145 degree F)
• Use a meat thermometer inserted into the thickest part of the meat, avoiding bone.
4. Rest (Crucial Step): Once the desired internal temperature is reached, remove the lamb from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes. This allows the juices to redistribute, ensuring maximum tenderness.

Stage 3: Serve

1. Slice: Slice the rack into individual or double chops.
2. Presentation: Serve immediately with a simple green vegetable, and perhaps a creamy Sadza Soufflé (from the main list) or a classic French au jus or red wine reduction sauce.

✨ Tips for Success

• Temperature Control: Use a meat thermometer! Lamb is notoriously easy to overcook, and the peanut crust can disguise the doneness. Medium-rare is highly recommended for tenderness.
• French Trim: Ask your butcher for a "French-trimmed" rack. This is key for an elegant presentation, as the bones are scraped clean.
• Pat Dry: Always pat the lamb dry before searing. This ensures a proper crust forms instead of a steamy, grey exterior.
• Peanut Butter Choice: Use natural, unsweetened, smooth peanut butter for the crust. Sugary peanut butter will likely burn before the lamb is cooked.
• Do Not Press Hard: When applying the crust, press it firmly but gently. If you press too hard, you risk dislodging the crispy Panko breadcrumbs from the surface.