*  Exported from  MasterCook  *
 Recipe By     : Chef du Jour
 Serving Size  : 0    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
 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.
 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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