* Exported from MasterCook * Herb Crusted Rack Of Lamb Recipe By : Chef du Jour Serving Size : 4 Preparation Time :0:00 Categories : Lamb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Herb Crust: 1/2 c Italian parsley 1/4 c Chives 2 tb Rosemary 2 tb Sage 2 tb Savory 2 tb Thyme 2 tb Garlic puree 1 c Butter -- softened 1/2 c Bread crumbs Salt -- to taste Pepper -- to taste Pepper Ragout: 1 Red bell pepper 1 Yellow bell pepper 2 Anaheim chiles 1 Fresh pimento 1 Red onion 8 cl Garlic 2 tb Olive oil 1 ts Lavender Salt -- to taste Pepper -- to taste 2 tb Wild honey 2 tb Basil leaves Socca Nicoise: 1 c Ground chickpea flour 2 1/2 c Whole milk 2 tb Olive oil 1 Egg Salt -- to taste Pepper -- to taste Tapenade: 1 c Late harvest olives -- pitted 1 Anchovy fillet 2 tb Basil 1 ts Sherry vinegar 1/2 c Extra virgin olive oil -- - up to 3/4 c Milled pepper -- to taste Lamb: 2 Racks of lamb (18 oz ea) Salt -- to taste Pepper -- to taste Herb Crust: Chop all picked herbs and blend in a food processor with other ingredients until it is smooth and homogenous. Reserve in refrigerator or freezer. Pepper Ragout: Preheat oven to 300 F. Prelight a mesquite grill and let embers cool. Place all the peppers, chiles, and onion on the grill and char well. Place the garlic cloves in a pouch of aluminum foil and roast over coals until lightly golden brown. Once peppers are charred, place them in a bowl, cover with plastic wrap and allow to steam for ten minutes. Remove the skins from the chiles, pepper, and onion and cut into large chunks, after removing any seeds or white membranes. Cut the garlic into large chunks and mix with peppers and onions. In a heavy sauce pot, add the olive oil and heat over a medium fire and sweat the pepper mixture. Add the lavender, salt, pepper, and honey and bake, uncovered in oven until the liquid from the peppers has reduced. Remove and cool to room temperature, adjust seasonings and add whole leaves of basil. Socca Nicoise: Place flour in a mixing bowl and add the milk in a steady stream until smooth. Add olive oil, egg, salt, and pepper. Strain and let rest for 2 hours in refrigerator. Consistency should be similar to crepe batter. Tapenade: Puree all ingredients in a food processor, not too smooth but should remain chunky. Let sit at room temperature. Presentation: Preheat oven to 450 F. Heat a heavy saute pan and add a drizzle of olive oil over high heat. Get oil to smoking point. Season the racks of lamb and sear well on all sides, place in oven and cook for fifteen minutes until rare. Cut a piece of the herb butter and place on top of the rack of lamb. Put back in oven and cook another 5 to 7 minutes until medium rare and crust is golden brown. Remove from oven and allow to rest for 5 minutes. Cut rack in half, between the chops and reserve warm. In a small nonstick pan, heat the olive oil over medium to high heat and add the chick pea batter. Color well on both sides. Place on a warm plate and make as many as you would like. Place a small pile of the roasted pepper ragout in the center, place the rack of lamb on top and drizzle around with tapenade. Garnish with fried Italian parsley. Serve immediately. Yield: 4 Servings - - - - - - - - - - - - - - - - - -