Herb Crusted Rack of Lamb with Roasted
| Yield: | 1 Servings |
| Categories: |
| 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 | Soft butter |
| 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 | Garlic cloves | |
| 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 chick pea flour |
| 2 1/2 | c | Whole milk |
| 2 | tb | Olive oil |
| 1 | Egg | |
| Salt to taste | ||
| Pepper to taste | ||
| TAPENADE | ||
| 1 | c | Pitted late harvest olives |
| 1 | Fillet anchovy | |
| 2 | tb | Basil |
| 1 | ts | Sherry vinegar |
| 1/2 | c | Extra virgin olive oil; (1/2 to 3/4) |
| Milled pepper to taste | ||
| LAMB |
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