Herb Crusted Rack Of Lamb With Roasted

* Exported from MasterCook *

HERB CRUSTED RACK OF LAMB WITH ROASTED

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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For the herb crust:
1/2 cup Italian parsley
1/4 cup chives
2 tablespoons rosemary
2 tablespoons sage
2 tablespoons savory
2 tablespoons thyme
2 tablespoons garlic puree
1 cup soft butter
1/2 cup bread crumbs
Salt to taste
Pepper to taste
For the pepper ragout:
1 red bell pepper
1 yellow bell pepper
2 Anaheim chiles
1 fresh pimento
1 red onion
8 garlic cloves
2 tablespoons olive oil
1 teaspoon lavender
Salt to taste
Pepper to taste
2 tablespoons wild honey
2 tablespoons basil leaves
For the socca nicoise:
1 cup ground chick pea flour
2 1/2 cups whole milk
2 tablespoons olive oil
1 egg
Salt to taste
Pepper to taste
For the tapenade:
1 cup pitted late harvest olives
1 fillet anchovy
2 tablespoons basil
1 teaspoon sherry vinegar
1/2 cup extra virgin olive oil -- (1/2 to 3/4)
Milled pepper to taste
For the lamb:
2 eighteen ounce racks of lamb
Salt to taste
Pepper to taste

Preparation of the 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.
Preparation of the pepper ragout:

Preheat oven to 300 degrees.

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.

Preparation of the 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 two
hours in refrigerator. Consistency should be similar to crepe batter.
Preparation of the 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 degrees.

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 five to seven minutes until medium rare and crust is
golden brown. Remove from oven and allow to rest for five 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.



















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