HAZELNUT-CRUSTED RACKS OF LAMB WITH TOMATO-OLIVE RAGOUT
LAMB 1 cup plus 3 tablespoons olive oil. 2 tablespoons chopped fresh rosemary. 1 tablespoon chopped garlic. 2 1/3- to 1 1/2-pound racks of lamb, trimmed, frenched. 5 ounces egg bread, crusts trimmed, torn into pieces. 1/2 cup chopped fresh parsley. 1/4 cup hazelnuts, toasted, husked. 1 large shallot, quartered.

	If the lamb rack has not been trimmed, use a boning knife to trim any fat from the top. Starting at one end, cut into the layer of fat; then hold the fat and pull it back as you cut it off.
	A classic rack of lamb has the rib bones exposed. Use the boning knife to cut away about two inches of fat between the bones; this is called frenching.

Mix 1 cup oil, rosemary, and garlic in 13x9x2-inch glass baking dish. Sprinkle lamb with salt and pepper. Add to marinade; turn to coat on all sides. Cover and chill overnight, turning occasionally.

Grind bread in processor until small crumbs form. Combine 2 cups crumbs (reserve any remaining crumbs for another use), parsley, nuts, and shallot in processor. Process until nuts are finely ground. Gradually add 2 tablespoons oil; process until crumbs begin to stick together. Transfer to bowl. Season with salt and pepper. Add 1 tablespoon oil; toss gently to coat. (Coating can be made 1 day ahead. Cover; chill.)

TOMATO-OLIVE RAGOUT
1 tablespoon olive oil
16 3/4-inch-diameter pearl onions, blanched 30 seconds, peeled
1 tablespoon chopped garlic
1/2 teaspoon dried crushed red pepper
2 cups chopped fresh fennel bulb (about 1 large)
1 29-ounce can Italian-style tomatoes
1/2 cup brine-cured black olives (such as Kalamata), pitted, halved

Heat olive oil in heavy large skillet over medium-low heat. Add onions, garlic, and dried red pepper. Sauté 5 minutes. Add fennel and sauté until translucent, about 3 minutes. Add tomatoes with their juices and olives. Increase heat and bring to gentle boil. Cook until onions are tender and juices thicken, stirring occasionally and breaking up tomatoes with spoon, about 18 minutes. (Can be prepared 1 day ahead. Cover, chill. Rewarm over medium heat before continuing.)

FINAL PREPARATION
3 tablespoons Dijon mustard
1/4 cup chopped fresh basil
1 tablespoon butter

Preheat oven to 400°. Heat heavy large skillet over high heat. Remove lamb from marinade. Add lamb to skillet with some marinade still coating lamb. Cook until brown, about 4 minutes per side. (If necessary, brown 1 rack at a time.) Using tongs, transfer lamb to baking sheet; cool 15 minutes.

	Spread 1 1/2 tablespoons mustard over rounded side of each rack to help coating adhere; firmly press half of breadcrumb coating into mustard on each rack.
	For a quick and accurate temperature reading, insert the slender end of an instant-read thermometer into the center of the lamb. Roast lamb until thermometer registers 135° for medium-rare, about 25 minutes. Let lamb rest 15 minutes.

Meanwhile, mix basil and butter into warm ragoût; stir until butter melts. Season to taste with salt and pepper.

Transfer lamb to cutting board. To carve the rack, keep it steady by holding onto a bone. Use a large knife to cut the rack between the bones into individual chops. Divide chops among 4 plates. Spoon ragoût alongside chops and serve.

Back