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1
Preheat the oven to 300.
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2
Combine the fennel, coriander and cumin seeds in a spice grinder and grind to a powder.
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3
Transfer to a small bowl and stir in the rosemary.
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4
Season the lamb chops with salt and coat with the spice mixture; refrigerate for 1 hour.
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5
In a shallow glass or ceramic baking dish, toss the cherry tomatoes with 1/4 cup of the olive oil and the garlic, bay leaves, thyme sprigs, vinegar and shallot.
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6
Add a pinch of salt and bake for about 30 minutes, until the tomatoes are soft.
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7
Meanwhile, bring a medium saucepan of salted water to a boil.
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8
Add the peas and cook until just tender, about 3 minutes.
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9
With a slotted spoon, transfer the peas to a bowl.
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10
Add the fava beans to the pan and cook until bright green, about 1 minute.
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11
Drain the favas and squeeze each one lightly to pop the bean from its skin.
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12
Add the favas to the peas.
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13
In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
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14
Add the chanterelles, season with salt and cook over moderately high heat until softened, 3 minutes.
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15
Reduce the heat to moderate and cook, stirring occasionally, until the chanterelles are tender and browned, about 5 minutes longer.
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16
Add 1 tablespoon of the butter and the pearl onions, cut side down, and cook over moderate heat until golden on the bottom, 3 minutes.
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17
Add the chicken stock and simmer over moderate heat until the pearl onions are tender, about 3 minutes longer.
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18
Stir the peas and fava beans into the skillet.
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19
Light a grill.
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20
Discard the bay leaves and thyme sprigs.
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21
Add the tomato mixture to the vegetable ragout and simmer for 3 minutes.
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22
Remove from the heat and stir in the mint, tarragon and marjoram.
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23
Add the remaining 2 tablespoons of butter, 1 tablespoon at a time, stirring until melted.
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24
Season the ragout with salt and pepper.
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25
Grill the lamb chops over high heat until nicely charred on the outside and medium-rare within, about 3 minutes per side.
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26
Spoon the ragout into 4 shallow bowls, top with the lamb chops and serve.
